In the kitchen with no time to spare? Go ahead and microwave those eggs! Just be careful that you know the science behind doing it correctly or you're going to make a big mess (and maybe ruin your microwave).
Believe it or not, steak, coffee beans, caramel, and toast have something in common. It's called The Maillard Reaction and it is the reason that things get browned when they are heated. Dr. Kiki is here to explain what's going on in your kitchen.
Kitchens are full of fluids you might never have known were there. A fluid can be a liquid, gas, solid, or even plasma. Check out this episode of Food Science, as Dr. Kiki drops some knowledge regarding viscosity and her main man Sir Isaac Newton.
Dr. Kiki talks about how fermentation works, not just in creating alcoholic beverages that people enjoy, but also inside humans. Watch as she whips up some home made ginger ale at the end of the episode!
Dr. Kiki breaks down the breakdown of proteins. This is one of the most important processes in cooking, the change of protein structure under extreme conditions. With proteins, structure is everything, defining their functions.
Cereal is a staple of the American diet. Iron is one of the most important minerals that we consume through eating cereal. Knowing this, have you ever wanted to actually see the iron? Dr. Kiki shows how to do just that in this episode of Food Science.
The slipperiest stuff known to man, Teflon has made a tremendous impact on the world. Invented by accident in 1938, it has gone on to become a substance in all kinds of household items. Dr. Kiki gives us the skinny in this episode of Food Science.