Search Results

Is gluten good for you, or is gluten bad for you? This video breaks down the chemistry and science behind this controversial food ingredient. Credit: Reactions/American Chemical Society

This video examines the science behind the most misunderstood spice in the world: allspice. [Credit: Reactions/American Chemical Society (www.youtube.com/acsreactions)]

Pepper is one of the most common condiments in the world today, but it used to be more valuable than gold. This video examines how pepper's delectable chemistry made it a key player in the global spice trade. [Credit: Reactions/American…

This video explores the chemistry of, and pain response to, pepper spray. Watch for some important tips on what to do if you accidentally spray yourself with this debilitating substance. Credit: Reactions/American Chemical Society

Forget ketchup and mustard—sriracha might be the world's new favorite condiment. Beloved by millions for its unique spicy, garlicky, slightly sweet flavor, the chemistry of "rooster sauce" is the focus of this video. [Credit:…

White, green, oolong, and black teas all come from the same plant, but they are vastly different in flavor and color. This video explores the chemistry that happens in the tea leaves during production. Credit: Reactions/American Chemical…

This video explores how experts use fertilizer and other materials—including water—to fight forest fires. Credit: Reactions/American Chemical Society

It’s one of the most popular beverages in the world, and many of us rely on it to stay awake every day. But not every cup of coffee is created equal. From the bean to the brew, science can help you get the perfect cup. This video goes on a…

On December 16, 1773, American colonists, frustrated and angry at Britain for imposing "taxation without representation," dumped more than 340 chests of British tea into Boston Harbor in Massachusettes. Dubbed "the Boston Tea Party," this…

This video explores the chemistry behind whether using cannabidiol (CBD)—a non-psychoactive compound produced by the marijuana plant—could make you fail a drug test. Credit: Reactions/American Chemical Society

Cows belch up plenty of methane, thanks to the chemistry of their digestion. Because methane is a greenhouse gas, our beef and dairy cattle have huge consequences on climate change. This video covers the gassy science of cow guts. Credit:…

Some people enjoy eating meat, while others are vegetarian. The consumption of beef is growing, but cattle are significant contributors to greenhouse gases. What could possibly replace meat in the future? The artificial replacement could be…

Most scientists say genetically modified foods are safe to consume, but critics are fiercely opposed to GMOs. The U.S. has several federal agencies that regulate GMOs. Where do those agencies stand? In the era of CRISPR gene-editing…

Vegetables are full of essential vitamins and minerals, but how should you eat them to get the most nutritious value? Raw? Sauteed? Frozen? The answer is, it depends. Let this video help you navigate the ins and outs of cooking vegetables.…

Supermarket tomatoes account for nearly 10 percent of produce sales in the U.S. So why do most store-bought tomatoes taste terrible? Is there a way to make tomatoes taste great again? This video may have the answer. Credit:…

You may have heard that tossing rice at weddings will harm wild birds. This video explains why that myth is not backed up by science, and proves it with chemistry. Credit: Reactions/American Chemical Society

Peanut allergies are some of the most dangerous food allergies in the human population, due to how commonly they are found in the food industry. For the past couple of decades, peanut allergies have been on the rise in the United States. This…

The scent of freshly cut grass may actually be a chemical cry for help. This video explains how plants communicate, their chemical response to being damaged, and how insects play a role. Credit: Reactions/American Chemical Society

Food fraud often boils down to politics or semantics. An item labeled as parmesan cheese might not come from Parma, for instance. Sometimes, food producers try to feed us cheap fillers or other false ingredients. In this video, Sophia Cai…

Do you love a spicy wasabi kick to accompany your raw fish? Well, you’ve probably never tasted real wasabi. As Sarah Everts explains, unless you’ve had a sushi chef grate an expensive wasabi stem straight onto your plate, you’ve probably not…

There’s a new trend in agriculture called vertical farming. When humans first learned to farm, we arranged plants outside in horizontal fields, and then invented irrigation and fertilizers to grow crops. But with modern technology and…

It’s the fermented food many people love. What makes kimchi sour and spicy, yet also surprisingly rich and buttery? This video explores the chemistry of kimchi. Credit: Reactions/American Chemical Society

There’s a sweet smell in the air after it rains, whether it’s been a spring shower or a summer storm. This video explains the chemistry of petrichor, the smell of rain. Credit: Reactions/American Chemical Society

You may have had the burning sensation of eating a jalapeno or other tear-inducing pepper. What causes this painful fire in your mouth? The short answer is capsaicin. What exactly is capsaicin? How does it work? Why do people drink milk to…

Olives are a strange food that we can’t buy fresh. We can only buy olives swimming in salty brine. Why is that? Olives contain a bitter chemical called oleuropein. This video explores the science of how we can eat this unique stone fruit.…