Topic: sugar

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How to make a Renaissance sugar sculpture

Learn how to make a sugar sculpture, a small yet luxurious art spectacle from the Renaissance Period. Food historian Tasha Marks demonstrates how to create these displays from a sugar plate recipe in this episode of T...

Sugar Rainbow, an easy density experiment

We've tried stacking rainbow layers before... but what if we only have water, sugar, and food coloring or coloring tablets to experiment with? Check out this Sugar Rainbow experiment, an easy way to learn about densit...

How are jawbreakers made?

Jawbreakers, known as gobstoppers—'gob' is slang for 'mouth' in the United Kingdom and Ireland—are hard candy spheres made from layer after layer of water, corn syrup, food coloring, and a sugar called dextrose. They'...

Turning quick sketches into beautiful desserts

At Chicago's critically acclaimed restaurant Elske, co-owner Anna Posey uses her talents as both an artist and a chef to draw sketches of her dessert inventions before she puts them together with food. In this video f...

How a gigantic cotton candy flower is made

Layer upon layer of heated and spun sugar is shaped into pastel-colored patterns that eventually form what international street and gourmet food YouTube channel Aden Films calls a "massive, massive, massive" cotton ca...

Made in Sheffield: How A L Simpkins sweets are made

A molten mix transforms into British travel sweets right before our eyes in this A L Simpkins factory video from Museums Sheffield. The company, first founded in the 1920s, ships their sweets to over 40 countries arou...

Return of the Wood Frog – Invisible Nature

The common wood frog (Rana sylvatica) has an unusual strategy for coping with the cold. While most terrestrial frogs and toads burrow deep underground to escape freezing temperatures when they hibernate, the wood frog...

Why is syrup sticky?

Water isn't sticky, and sugar on its own isn't sticky either. So why is syrup—a heated, melty combination of water and sugar—so very, very sticky? Emily Elert of MinuteEarth explains the sticky molecular structures of...

Casdoce (カスドース), a confection made for lords & emperors

Traditional castella sponge cakes, introduced to Japan by Portuguese merchants circa 1550, are cut precisely into bite-sized pieces before they're soaked in bright yellow egg yolks and boiled in a sugar water syrup. T...

Simple summertime blueberry (or almost any fruit) crumble

Summer blueberries, sugar, salt, lemon juice, and a thickener like corn starch or flour. Top that yum with a separate mix of rolled oats, all purpose flour, salt, and baking powder plus a mix of butter and sugar. Bake...

Sweet (& savory) morning buns with chef April Bloomfield & Tartine

In the kitchen at Tartine, San Francisco's popular bread bakery and cafe, chef April Bloomfield observes how their morning buns are made. Tartine's Chad Robertson mixes the ingredients and preps the dough with layers ...

The science of milk

Milk is poured into cereal. We might want milk for our cookies or hot chocolate. We can use milk to bake. It's usually in our cheeses, butters, and ice creams. Milk is often the first thing we drink as newborn babies....

Incredible Amezaiku candy animal sculptures by Shinri Tezuka

Goldfish and octopuses that look like glass, tiny real looking pandas, shiba inu dogs, rabbits, dragons, and snakes... all edible. In the art of Amezaiku (飴細工), artisans craft small candy lollipop sculptures. D...

What causes cavities?

When a team of archeologists recently came across some 15,000-year-old human remains, they made an interesting discovery: the teeth of those ancient humans were riddled with holes. So what causes cavities, and how can...

How is Victorian Nectar Drop candy made?

...and why are lemon drops, cough drops, and fruit drops all called drops? In this video by Tallahassee, Florida's Lofty Pursuits artisanal candy makers, we get an up close look at how their restored candy equipme...

The Hidden World of Chocolate

You've seen chocolate... but have you seen it under a scanning electron microscope? Johns Hopkins University grad student Jennifer Dailey leads students through a bit of chocolate testing: heating and cooling chocolat...

Howard Lee’s hyperrealistic drawing illusions

Turning hyperrealism into a video guessing game, illustrator and illusionist of sorts Howard Lee draws objects on paper that attempt to reach photographic levels of detail. Above, his Drawing Trick with Marbles. B...

Amezaiku (飴細工) Japanese Candy Sculptures by Ame Yoshihara

Ame Yoshihara sculpts taffy candy into adorable "Amezaiku" animals, a traditional Japanese folk art that dates back to the 700s. This video from SweetsTales showcases his craftsmanship, as well as Ame-pyon, Yoshihara'...

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