21:44
Concocting Condiments
Culinary scientist Ali Bouzari dips into the chemistry behind condiments, from hot sauce to mustard.
Salad Dressing Science: Emulsion Lab
In this experiment, you will test a few common household ingredients to see which is the most effective emulsifier for making salad dressing – and you can eat your results!
Secrets of the Sauce (and Other Edible Liquids)
Culinary scientist Ali Bouzari weighs in on the four ways to change the thickness of any sauce, soup, or liquid.
Is Your Hot Sauce Up to Snuff?
Use science to improve your latest spicy concoction.
10:59
What’s the Real Cost of Your Steak?
Cattle require 28 times more land and 11 times more irrigation water than eggs or poultry.
Talk Like a Firefly
Learn to speak the language of fireflies and invent your own secret flash code.
20:39
Food Failures: Avoiding Grilling and Barbecue Pitfalls
Marinade myths, charcoal chemistry, and the elusive “smoke ring”—the science behind barbecue and grilling.
16:24
Beer Science: Crafting the Perfect Pint
Two of Oregon’s craft brew experts pore over hops, yeast, malt, and the microbiology of beer.
On the Oregon Truffle Scent
Oregon leads the country in commercial truffle production, boasting several native culinary varieties. And the best way to find them is to enlist the help of man’s best friend.