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You pour a beer that’s all foam. To make the bubbles disappear, there’s has to be a better way than using pizza. But how? Watch the video and find out!
What if humans could take a cue from plants and use sunlight to make their own food? Reactions gives a quick crash course on the chemistry of photosynthesis.
For those striving to build muscle, protein is essential. The chemical process between drinking a protein shake and getting “swole” may not be so clear--but we got you covered!
Fluoride has helped reduce cavities in children for decades. Some worry that fluoridated drinking water can lead to health issues, but what is the scientific consensus?
Common in cuisine, onions can make us all look like cry babies. In this video, we get to the bottom of this teary phenomenon and reveal what chemical mechanisms trigger it.
If you swallow a piece of gum, it stays stuck in your stomach forever. To see if your elementary-school buddy was right, Reactions looks at the mechanics and chemistry of digestion in order to settle the myth.
Speaking of Chemistry caught up with Princeton researchers who investigated the chemistry behind whisky’s unique drying behavior to learn about how it could help the paint industry.
For nearly 200 years, the use of homeopathic remedies has shown progress, but so has science. Watch to find out that the foundations of homeopathy are bunk.
Sadly, a few days before Mother’s Day, the May flowers may start wilting. Thankfully, Reactions has science-backed tips to maximize the freshness of your cut flowers.
In the food industry, peanut allergies are some of the most dangerous food allergies out there and scientists recently may have found out the reason why.
A waiter walks by with a plate of your favorite food, and your mouth starts to water. But why? 2015 ACS Chemistry Champions winner Hadi Fares explains the chemistry behind dinnertime drooling.
Speaking of Chemistry joins daredevil homebrewers Craig Bettenhausen and Kevin Wepasnick as they put gas solubility to the test using chemistry and beer.
When it comes to the Superbowl, we're excited too, but let's stay focused here.
Today we're slamming you with some next level DIY chemistry advice to help you step up your nacho game.
Chocolate is high on the list of things that dogs should not be eating, but why? Today we're taking a closer look at why one molecule, theobromine, is the central culprit to chocolate's toxicity to dogs.
Happy New Years folks! Just in case you celebrate a little too hard, we're offering you some chemistry tips to stave that hangover and to help you get a better start on your resolutions.
Dull knives and not having a knife sharpener is a drag. This chemistry life hack is going to have you going straight MacGyver up on that lame point of yours.
This life hack is for those you out there who yearn to know about whether or not your oven is actually reaching the same temperature as the dial is set to.
Wine drinkers rejoice, if you've got a bottle of wine that's pumping out bad smells, we've got a life hack to help you save your wine and your relaxing evening.
You have probably had the burning sensation of eating a jalapeno pepper. But what causes this painful fire in your mouth and why does drinking milk relieve the pain?
In celebrating Thanksgiving, we've put together a video on a new horizon of creating fake meats that taste and feel just like the real thing and way better for the environment.
Why does some cheeses melt perfectly while others crumble into a nasty mess? We’ll answer that question with some scientific advice on how to create the perfect grilled cheese experience.
How can you make your perfect cookie? Using science, of course. We partnered with Science News magazine’s Bethany Brookshire to take a bite out of baking with the scientific method.
Some of you folks out there know first hand that a cup of coffee almost immediately means a trip to the bathroom. But what's inside a cup of coffee that makes you have to go #2?