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.
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.
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.
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.