The baker as mad scientist? Your nose as a sensitive scientific instrument? The physical and chemical transformation of warm and gooey baked goods? Your next batch of cookies will be even more delicious after watching The Chemistry of Cookies, a lesson from Stephanie Warren, Augenblick Studios, and TED Ed.
Covered topics include heat, emulsion, proteins, sodium bicarbonate, Maillard reactions, sugars, and caramelization.
Related watching: Food, chemistry, and these…
• Four levels of chocolate chip cookies: From amateur to food scientist
• 4 Levels of French Toast: Amateur to Food Scientist
• Why does toothpaste change the taste of orange juice?
• Richard Feynman’s Ode To A Flower
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