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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

Are you breathing air molecules that were once exhaled by Caesar, Joan of Arc, or Madame Curie? Why did Albert Einstein try to break into the refrigerator business? In this video, writer Sam Kean, author of science books "Caesar’s Last…

Vanilla is a flavor so common that some people use it as an adjective to describe something plain or ordinary. But watch out! This beloved, flavorful bean may soon become a rarity. Credit: Reactions/American Chemical Society

There’s probably a box of it in your refrigerator or cupboard, and it has hundreds of uses: baking soda. This video contains tips on how to use this handy compound to de-skunk your dog, clean your kitchen, and supercharge your washing…

This animation shows how a barometer measures atmospheric pressure.

Neuroengineer Nima Mesgarani is using a form of artificial intelligence called neural network modeling to develop improved hearing aids. If successful, hearing-impaired individuals will be better able to identify and focus on a speaker of…

This video is all about pancake chemistry. Get a closer look at the compounds and science behind that perfect pancake for your morning breakfast. Credit: Reactions/American Chemical Society

This video is a home demonstration showing that the key to making better pizza is through a basic understanding of dough chemistry. Specifically, it helps to know the chemical reactions involved in fermentation and baking. You’ll find pro…

When it’s time to vote on Election Day, how do you decide on a candidate? In this video, neuroscientist Michael Shadlen explains how our brains secretly do math in order to make decisions. Credit: Columbia University’s Zuckerman Institute

Thanksgiving is a holiday when many people look forward to a tasty home-cooked meal. According to neuroscientist Charles Zuker, not only is that sense of taste in the brain, but it is a matter of life and death. This video takes you on a…

Some ice burns because it’s actually methane trapped in water. This video discusses the chemistry of methane hydrates as a source of energy and a climate change threat. Credit: Reactions/American Chemical Society

An estimated 133 billion pounds of food gets thrown away every year in the United States. Understanding when your food goes bad is important to help reduce waste. Unfortunately, consumers can’t just check the expiration date on the packaging,…

Chemistry can let you taste food in an entirely new way. This video shows how you can actually taste raw garlic with your feet. No, your feet don't have any secret taste buds. It's all about the ability of chemicals to penetrate your skin.…

This animation shows how chaotic systems are unpredictable because of their extreme sensitivity to their initial conditions.

This video has easy, chemistry-fueled solutions for several everyday dilemmas, such as making bitter coffee taste better, plus other useful tips to improve your life. [Credit: Reactions/American Chemical Society…

This video contains chemistry-fueled solutions for everyday problems, such as spotting rotten eggs, reviving soggy green vegetables, and fixing busted buttons. [Credit: Reactions/American Chemical Society (www.youtube.com/acsreactions)]

When temperatures fall along with snow, you know you're in the middle of winter. This video has seasonal advice on keeping your windshield fog-free, getting unstuck from the snow, and even how to make your own hand warmer. [Credit:…

This video brings chemistry to the kitchen, featuring science-backed tips to cook rice with fewer calories, get extra-juicy chicken when you don't have time to marinate, and keep sliced fruit from browning too quickly. Watch and learn how…

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

If you enjoy barbecues, you'll enjoy this video. It contains chemistry knowledge that will impress your guests, such as why red meat is red. You’ll also learn about the chemical reaction that changes raw meat into grilled brown deliciousness.…

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…

Whether it’s plain cheese, deep-dish stacked with meats, or thin-crust veggie delight, there’s just something about pizza that makes it delicious. This video shows the chemistry that goes into every ingredient in pizza. It also describes a…

This video tracks the formation of snowflakes from their origins in bits of dust in clouds that become droplets of water falling to Earth. As each snowflake rises and falls through warmer and cooler air, it develops its own distinctive shape.…

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 takes science to the skies and checks out the chemistry behind chemtrails, or—more accurately—contrails. It’s easy to look at the white trail behind a jet aircraft and imagine all manner of chemicals raining down from above.…

Have you ever needed to get rid of your chewing gum quickly, but spitting the gum out would cause a scene? Not sure you want to swallow the whole wad? Chemistry’s got your back. Find out why chocolate makes gum disappear. Credit:…

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…

This animation explains how a compact disk stores recorded information.

Joe DeSimone cofounded a company called Carbon (formerly Carbon3D) to bring chemistry to bear on 3D printing. This video shows how Joe enabled the company to print at unprecedented speeds, and churn out materials that have never been printed…

This animation explains continental drift and shows how continents on moving tectonic plates drift slowly across the Earth's surface.

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 animation explains what a cylcoid is and shows how the size of a cycloid relates to the size of the rolling circle that generates it.

April 22, 2015 was the 100th anniversary of the first large-scale use of chemical weapons in modern warfare. Some of the best minds in chemistry at that time, including a Nobel Prize winner, used their knowledge of science to build humanity’s…

Yes, you read that correctly. Comets may have helped seed life on Earth. Far out, right? Sarah Everts of C&EN has the chemical clues that back up this out-of-this-world hypothesis. Credit: Reactions/American Chemical Society

This video explains how to make your own glass cleaner, keep red wine from staining your carpet, and why saliva can also be a great cleaning product. [Credit: Reactions/American Chemical Society (www.youtube.com/acsreactions)]

You may have heard it from your mom over and over again: "Eat your carrots, they'll help you see better!" Is it true? In this video, chemist Chad Jones, host of the Collapsed Wavefunction podcast, cracks the carrot case wide open. [Credit:…

You may have seen them in late-night commercials or at your local pharmacy: little pills that claim to cure your cold, help you wake up, or maybe help you lose weight. Vitamin and mineral supplements are everywhere, generating billions of…

A common belief is that a compound in turkey known as tryptophan makes people especially drowsy after they've eaten it. This video debunks this myth. [Credit: Reactions/American Chemical Society (www.youtube.com/acsreactions)]

This animation shows how currents of molten iron in the Earth's outer core generate the planet's magnetic field.

This animation shows how earthquakes radiate from focus points on fault lines.

This video walks you through the chemistry behind protein denaturing, making an egg bounce, and creating your own green eggs (minus the ham). Credit: Reactions/American Chemical Society

This animation shows how the El Niño weather pattern arises from changes in atmospheric and oceanic flows.

Sports-drink commercials often mention electrolytes, but why do we need these chemicals, and what happens if we don’t have enough of them? Electrolytes are salts that help our cells move water around, and enable nerve impulses that keep our…

A bar of chocolate contains hundreds of compounds, many with beneficial properties. This video explores a list of five chemical facts about why chocolate, in moderation, may be good for you. [Credit: Reactions/American Chemical Society…

We all want to be healthy, but some food myths can actually get in the way of good nutritional decisions. This video shatters one food myth that you may have heard: microwaving your food zaps its nutritional value. Watch to find out why that…

We all want to be healthy, but some food myths can actually get in the way of good nutritional decisions. Some people say that eating frozen vegetables means losing some nutritional value. But are those people right? [Credit:…

This animation shows how volcanic islands form over hot spots arising from deep within Earth's mantle.

This animation explains that fractals are self-similar geometrical objects at different scales and magnifications and shows how fractals can be generated by applying simple mathematical rules repetitively.

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…

In this video, Richard Hartel, Ph.D., Professor of Food Engineering at the University of Wisconsin-Madison, boils a mixture of sugar, water and corn syrup at high temperatures to produce hard candy. He demonstrates how the molten liquid candy…

Nerve agents have a surprising history, and it’s just as morbid as you might expect. Although they were not invented as chemical weapons, nerve agents such as sarin have been in use since World War I, and unfortunately are still in use…

Honey is great for drizzling over toast, stirring into tea, and many other uses. What most people don’t know is that during the trip from the flower in the field to the jar on your table, honey spends a lot of time in a bee’s gut. This video…

Did you know that the ocean launches bacteria into the atmosphere? And that those bacteria can seed clouds and help make rain? Atmospheric chemist Kimberly Prather of the Scripps Institution of Oceanography drops some serious atmospheric…

As the saying goes, you can catch more flies with honey than with vinegar. But can you? This video explains the chemistry behind why fruit flies love vinegar so much that some entomologists call them “vinegar flies.” Credit:…

A large snowstorm could produce trillions of tiny snowflakes. Through advances in crystallography, scientists have learned much about the structure of this form of precipitation. Although snowflakes all start out similarly, once they begin…

This video explains the chemistry and science behind how we know how old the Earth is. Geologists have deduced the age of the Earth thanks to a handful of radioactive elements. With radiometric dating, scientists can put an age on really old…

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.…

Why does baking powder say “double acting” on the container? Is that better than single acting? This video explains the phrase, with chemistry. Credit: Reactions/American Chemical Society

Winter weather often brings treacherous driving conditions. Road crews may spread rock salt all over the highways and byways, but why? This video breaks down the chemistry that keeps the roads safe when severe winter weather hits. [Credit:…

When food and water are scarce, many animals—especially mammals—go into hibernation. Climate change is affecting how some animals hibernate, causing certain squirrels, chipmunks, and bears to emerge from hibernation either much sooner or much…

Do you ever wonder how milk becomes cheese? This video explores the chemistry and the microbes that go into this popular dairy product. Credit: Reactions/American Chemical Society

Do you have a sweet spot for sweets? The next time you are tempted to stuff your face with candy, ask yourself how much is too much. This video explores how many pieces of candy can kill you if eaten in one sitting. Credit:…

This video explores the chemistry behind how clouds develop and how they stay aloft in the sky, despite their tremendous weight. Credit: Reactions/American Chemical Society

Chocolate-chip cookies are nearly universally adored. People enjoy them in all sorts of textures, sizes, and tastes. So, how can you make a perfect cookie? By using science, of course. This video features Science News magazine's Bethany…

When Thanksgiving comes around, many people think about taking their turkey preparation to the next level. But before you whip out that deep fryer, you're going to want to watch this video. This video brings you the do's and don'ts of turkey…

What is cotton candy? Watch as University of Wisconsin-Madison Professor of Food Engineering, Richard Hartel, explains how to spin piping-hot melted sugar into tasty threads, eventually cooling off and forming this sweet treat. [Credit:…

Freshly caught fish is delicious. But after a day or two, that filet in your fridge smells a little fishier, thanks to a stinky molecule known as trimethylamine. Find out how to make fish taste and smell less fishy with this video. Learn…

Nachos are a favorite snack for many people. This video contains some do-it-yourself chemistry advice to help you step up your nacho success. The secret ingredient? A chemical called sodium citrate. Credit: Reactions/American Chemical…

This video delves into the everyday chemistry of hot-cocoa powder. From the chocolate mix to the milk, these science-inspired life hacks should help improve your cold weather pick-me-up. Credit: Reactions/American Chemical Society

Nothing kills snack time quite like staleness. This video offers some pro tips on how to revitalized stale snacks, based on solid chemistry. Credit: Reactions/American Chemical Society

This video explains much of what you need to know about snow and ice chemistry, such as how to get your car unstuck from ice and how artificial snow is made. Credit: Reactions/American Chemical Society

This video looks at the chemistry involved in making ice cream creamy and sweet. The creaminess of ice cream has little to do with cream. It's all about the ice crystals. This video shows how to make ice cream three different ways with…

This video examines some novel proposals for combating climate change—including space mirrors, seeding the ocean with iron, and feeding cows seaweed. In reality, these ideas may or may not be feasible, but they are all supported by valid…

It’s been around for decades, and it may be in your diet soda—for a little while longer, anyway. PepsiCo is removing the artificial sweetener aspartame from its Diet Pepsi products in the U.S. The company cited consumer concerns about the…

Many people have done it, but few admit to it. This video explains why, from an environmental perspective, it is absolutely acceptable to urinate in the ocean. (Correction: At 1:50, the narration and text should read "250 gallons," not…

Few ingredients come with as much baggage as MSG. Otherwise known as monosodium glutamate, this compound has had a bad reputation for nearly 50 years. This video debunks MSG myths and explains why the scientific consensus is that this flavor…

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

White chocolate may lack the rich flavor of milk chocolate and the glossy brown color of dark chocolate. And many people argue that it is not really chocolate at all. So what is it about this creamy candy that sets it apart from the darker…

Do you need a slow cooker, rice cooker, sous vide immersion circulator, and a pressure cooker in your kitchen taking up counter space? The answer depends on how you intend to use these gadgets and on the chemistry of how food gets cooked.…

Why does warm toast have a more complex flavor than plain bread? Why does cooking raw food in general result in mouthwatering smells and rich tastes? The answer lies with the Maillard reaction, also known as the "browning reaction." By…

Microplastics are tiny plastic particles measuring less than five millimeters (about 0.2 inches) in length whose sources include polymer textile fibers, microbeads from personal care products, and environmental degradation of waste plastic…

For all you chocolate lovers out there, this video puts dark and milk chocolate together in a faceoff. Which of these deliciously and potentially healthful treats will come out as the greatest? Watch them fight it out in four rounds.…

If there’s one man in Hollywood who knows the value of chemistry, it’s Michael Bay. He’s taught society that, in the face of a half-baked plot and thin script, big-budget explosions can cause box office success. This video explains the…

Some people talk all the time about how they need to “detox.” Plenty of companies want to sell you juices and smoothies that claim to cleanse your body of harmful toxins. But before you spend money on those expensive products, you should know…

This animation explains how periods of glaciation and deglaciation alter the balance of oxygen isotopes found in seawater.

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…

This animation explains how heat and pressure from Earth's interior cause tectonic plates to move.

This animation shows how radar (radio detection and ranging) works.

This video explains how artificial snow is made to sustain the Winter Olympics. [Credit: Reactions/American Chemical Society (www.youtube.com/acsreactions)]

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…

If you've ever made a grilled-cheese sandwich, you may have learned the hard way that some cheeses simply don’t grill well. Why is it that some cheeses melt perfectly, while others crumble into a nasty, oily mess? This video answers that…

The ocean is a gigantic reservoir of water, but that water is not drinkable. As this video demonstrates, attaining freshwater from salty ocean water is more difficult than it might seem at first. The video also reviews potential negative…

The Statue of Liberty is an iconic blue-green symbol of freedom. But did you know she wasn’t always that color? When France gave Lady Liberty to the United States, she was a 305-foot statue with reddish-brown copper skin. Her color change is…

Did you know that seashells are made of basically the same stuff as chalk? So why is chalk crumbly but seashells are durable? This video explains that the secret is in the shells' biochemistry. Credit: Reactions/American Chemical Society

It seems like it's in just about every product on store shelves: high fructose corn syrup. What is it, and how is it different from table sugar? This video answers these sweet questions. [Credit: Reactions/American Chemical Society…

Surströmming—Swedish for sour herring—is legendary for its powerful odor. That malodorous scent is a result of the chemistry of preserving food. This video explores what might just be the world's smelliest food, with help from the people who…

This video investigates some sushi chemistry. Take a deep dive into the science of rice, fish, and seaweed. Credit: Reactions/American Chemical Society

This animation shows how undersea earthquakes cause tsunamis.

Have you ever bitten into a cake donut when you were expecting the texture of a yeast donut? Did it matter? After all, it’s just fried dough, right? This video discusses how chemistry makes these two similar foods taste so very different.…