Topic: sugar

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Beet Beet, Sugar Beet and how sugar is made

See how sugar is harvested from the sugar beet in this classic and catchy 1979 video from Sesame Street: Beet Beet, Sugar Beet. Some background from Wikipedia: The sugar beet has a conical, white, fleshy root (a ta...

What is fire? Is it a solid, a liquid, or a gas?

Sitting around a campfire, you can feel its heat, smell the woody smoke, and hear it crackle. If you get too close, it burns your eyes and stings your nostrils. You could stare at the bright flames forever as they twi...

Making ice cream from a 350-year-old recipe

"To make icy cream... Take three pints of the best cream, boyle it with a blade of mace, or else perfume it with orang flower water..." This begins the 350-year-old recipe for ice cream, "thought to be the earliest re...

How is ice cream made?

When we want ice cream, we head to a local ice cream shop around town or to the freezer aisle in the grocery store. But how did the ice cream get there? Where and how was it made? This Magic of Making video takes us t...

Four levels of chocolate chip cookies: From amateur to food scientist

Learn a few professional tips of what to do (and maybe what not to do) when baking this classic: Chocolate chip cookies. Amateur baker Alina, home cook Lorenzo, and Penny, a professional chef, demonstrate how they mak...

Making strawberry hard candy drops on a restored machine from Alaska, circa 1890

This machine belongs to and has been returned to the Klondike Gold Rush National Historic Museum in Skagway Alaska, and to this day there aren't many good roads into it... Imagine how hard it would have been to get th...

The Wood Wide Web: How trees secretly talk to and share with each other

Trees secretly talk to each other underground. They're passing information and resources to and from each other through a network of mycorrhizal fungi—mykós means fungus and riza means root in Greek—a mat of long, thi...

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 ...

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