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Unlike its name, Bicycle Day is not a holiday honoring your favorite two-wheeled, environmentally friendly vehicle. This holiday celebrates the day chemist Albert Hofmann first discovered the psychedelic effects of lysergic acid diethylamide,…

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

In nature, living things die, decompose, and eventually become nutrients for other life. Yet humans use embalming, coffin-based burial, or cremation in typical after-death practices, which may interfere with this “circle of life.” This video…

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 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…

This animation explains the concept of biomes (major communities of organisms distributed over wide areas) and describes some of the biomes found around the world.

A figure skating performance often begins with a moment of quiet focus to mentally "upload" a routine, consisting of a linked series of complex movements—such as jumps and spins—that must be executed expertly and automatically. This video…

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…

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,…

Is there such a thing as love at first scent? Hundreds of spray-on pheromone products claim to put you on the fast track to romance, but can they really help humans land a mate? This video has the answers. [Credit: Reactions/American Chemical…

Thanks to the demands of eco-conscious consumers, biodegradable and compostable plastics are cropping up everywhere. Are these green plastics the solution to our throwaway lifestyle? Well, it’s complicated, as this video explains. Credit:…

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 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)]

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…

It’s a sinister condition that affects millions of people: addiction. Whether it’s alcohol, drugs, food, or gambling, addiction can ruin lives. This video takes a look at the chemistry behind addiction. Credit: Reactions/American Chemical…

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

This video uncovers the chemistry behind the spine-tingling sense of fear. Watch as Abigail Marsh, Ph.D., Associate Professor of Psychology at Georgetown University, highlights key brain chemicals and hormones involved in fear and the…

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.…

This video explains how certain neurotransmitters fuel lifelong pair bonds in prairie voles, which—along with humans—are the mammalian kingdom's leading monogamists. In the video, Abigail Marsh, Ph.D., Associate Professor of Psychology at…

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…

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…

What’s that stuff that collects in the corners of your eyes when you sleep? This video explains the chemistry of the film that protects your eyes. Credit: Reactions/American Chemical Society

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 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:…

Online entrepreneurs may try to sell bottled human pheromones, but do these even exist? It's doubtful, according to this video. Credit: Reactions/American Chemical Society

Best-selling author Sam Kean debunks the myth of the Megalodon, the 50-foot super shark that, despite what you may have read, is long extinct. In this video, Kean unravels the myth by explaining how the element manganese holds the key.…

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 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

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:…

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…

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…

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:…

More than 25 million people rely on Adderall™ and other similar drugs to help treat narcolepsy, depression and attention deficit and hyperactivity disorder (ADHD). But how does amphetamine, the active ingredient in Adderall™, work? This video…

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

Whether or not you have anxiety, you've probably heard of Xanax®. This video uncovers the chemistry behind this popular and widely prescribed drug, and answers the question of how Xanax works in the body. Credit: Reactions/American…

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:…

Your smartphone addiction isn't helping you sleep. In fact, an obscure chemical reaction may be keeping you awake. This video looks at the process that connects your late-night texts to your lack of sleep. [Credit: Reactions/American Chemical…

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

If you’ve eaten food today that has at least one ingredient that was farmed, you probably owe some thanks to earthworms. How do these lowly invertebrates turn what humans find inedible into beloved compost? Earthworms have an extra enzyme…

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…

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.…

Neuroscientist Daphna Shohamy has found that teen brains are wired to learn. She thinks that studying teenagers can help us discover how everyone makes decisions based on experiences and memories. Shohamy’s research is showing that learning…

Songbirds have a finite time period in which they must learn to sing. Humans, too, have a limited period to learn to communicate. Neuroscientist Sara Woolley studies the brain science and learning pathways of finches—songbirds who mate for…

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.…

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…

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…

Most cats love catnip, but that’s not why this flowering plant produces its volatile oils. The scent of catnip is actually an application of "the enemy of my enemy is my friend" strategy. Find out exactly what that means in this video.…

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…

When days get shorter, darker, and colder, some people become gloomier. For people with seasonal affective disorder, the changing seasons can make them sadder than most, to the point of depression. Why does this happen? What can someone with…

Durian is known as the king of fruits in southeast Asia, but it’s also banned from many public spaces due to its powerful odor. This video explains the unique chemistry behind durian, and catches some participants at PBS Digital Studios…

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

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.…

This video does a deep dive on the surprisingly complex chemistry behind many people's favorite morning beverage: coffee. The chemistry of the universe is, in a way, in your morning cup of coffee—from the evolution of caffeine as a defensive…

Those green and black preserved eggs don’t really look like food, but the chemistry of fermentation turns pidan—or century eggs—into a Chinese comfort food. This video explores the science of these unusual treats. Credit:…

Garlic is good for your body, great for your taste buds, but terrible for your breath. This video breaks down the chemistry of garlic, and suggests how to beat the bad breath it causes. [Credit: Reactions/American Chemical Society…

This video takes a close look at what happens chemically in the brain and body just before a person dies. Credit: Reactions/American Chemical Society

It’s the most important meal of the day... or is it? Breakfast has been the topic of much debate. For years, people were told to eat a complete breakfast. But what does that mean? Should a complete breakfast include eggs, or should you avoid…

It's a much-loved, protein-packed, Japanese food. It's also made of slimy, foul-smelling soybeans. This video is all about the chemistry of natto. Credit: Reactions/American Chemical Society

Pond scum is usually just a nuisance, but under certain environmental conditions, blue-green algae (which are actually bacteria) can blossom into harmful algal blooms. These blooms can release all sorts of deadly poisons into the environment.…

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 are many different types of dog-food formulas on the market. Some are designed for weight loss, long shelf life, or making sure that your dog eats a balanced diet. This video explains the chemistry behind what’s being used to make the…

Pasta noodles contain only three ingredients: eggs, water and flour. So how can you achieve a tasty result every time? Cooking pasta chemically changes how the proteins and starches interact, making the noodles sticky and springy. Therefore,…

Whether they’re in a bowl of guacamole or scooped on top of a salad, avocados enjoy a special place in our hearts and stomachs. Besides being tasty, avocados are a noted superfood with a number of health benefits. This video mashes up some…

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.…

This video uncovers the chemistry behind why some people hate cilantro. It is one of the most polarizing herbs on the planet. But what is it about this little plant that stokes such intense vitriol from some people, while the rest of us can't…

Do you ever wonder why your favorite sweets taste, well, sweet? Whether they’re made with sugar or artificial sweeteners, it all comes down to chemistry and a very special shape known as the "sweetness triangle." In this video, Darcy…

Why do wasps become more aggressive after you kill a hive member? The answer is the same reason as why you should be wary of bees that smell like bananas. This short video uses chemistry to explain that statement. Credit:…

Whether it's rock, hip-hop, classical, or deep house, everyone has a favorite kind of music. But why do we love to throw on the headphones and get lost in the beat? It turns out that chemistry plays a big role in our favorite tunes. Watch…