Food
Cooking
EAT WHAT YOUR SPOUSE COOKS!
I didn’t say it was good… I simply ate what I was given and asked for seconds. Feel free to forward this
I didn’t say it was good… I simply ate what I was given and asked for seconds. Feel free to forward this
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marriage advice on to younger couples.
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Category: Food | Psychology
Scrambled eggs can be hard to get right so Jamie’s done a little video to give you a helping hand. There’s three variations on this simple dish – English, French and American. All different. All tasty. Which one is your favourite?
Category: Food
Guarded behind lock and key in the back of a small pastry factory in Belém, Portugal, sits a 180-year-old secret. Currently, only six people know the recipe for “Pastéis de Belém,” among the oldest—and perhaps even the
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original—egg custard tarts. Your delicious mission (should you choose to accept it) is to meet the guardians behind this highly classified tart and someday taste one or two along the way.
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Category: Food | Geography & Travel
Turns out there’s a lot of chemistry in cooking.
Drinks
Every day the world consumes 300 tones of caffeine – enough for one cup of coffee for every man, woman and child. CGP Grey talks about coffee and it’s many benefits and potential risks.
Category: Food
There’s nothing quite as quintessentially British as a cuppa tea. But how did the Chinese tradition make its way into the British consciousness? It’s all thanks to Catherine of Braganza, a Portuguese royal who married England’s
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King Charles II in 1662. When she arrived in England, she brought with her loose leaves and spices in a set of crates labeled “Transporte de Ervas Aromatics,” or T.E.A. Soon, everyone wanted to be just like the Queen and sales of tea began to skyrocket. The rest, as they say, is history.
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Category: Food | History & Culture
Keywords: England | Hot drinks
When it comes to the animal kingdom’s most extreme milk, cows don’t make the cut. Hooded seal milk contains more fat than ice cream, while wallaby milk contains more sugar than coca cola. Nine banded armadillos
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produce milk with ten times the calcium as cow milk, and flamingos produce a pink, nutritious, fluid called crop milk.
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Category: Food | Nature & Environment
Water is essentially everywhere in our world, and the average human is composed of between 55 and 60% water. So what role does water play in our bodies, and how much do we actually need to drink to stay healthy? Mia
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Nacamulli details the health benefits of hydration.
Lesson by Mia Nacamulli, animation by Chris Bishop.
Lesson by Mia Nacamulli, animation by Chris Bishop.
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Like Romeo & Juliet or Batman & Robin, milk & cookies is a pairing that’s just meant to be. But what makes dunking cookies in milk so satisfying? To find the answer, we turned to science.
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Scientist, chemistry professor and certified dunking expert Matt Hartings breaks down the curious chemical composition that makes milk and cookies a universal favorite. Of course, we didn’t need science to tell us it’s delicious.
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Category: Food
Food
What, exactly, is a sandwich? And who decides? The answer is a whole lot more complicated than you might expect. Between government regulatory agencies and internet chat rooms, deciding whether a burrito or a hot dog
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checks the “sandwich” box depends a lot on who you ask.
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Category: Food
It’s hard to send an entire country into an identity crisis, but one single Tweet managed to do just that—and all under 150 characters. When Sweden’s official Twitter account claimed that Swedish meatballs may in fact
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actually be Turkish, Swedes around the world were set into outrage. How could such a beloved touchstone of Swedish cultural history all be a sham? To get to the bottom of it all, we enlisted the help of an expert. Come along as we try to unlock the great meatball mystery.
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Category: Food | Geography & Travel
It might look like, well, garbage, but there’s an art to Rochester’s infamous garbage plate. It starts off with sides—an impossible choice of french fries, home fries, macaroni salad or beans. Next comes the meat, hotdogs,
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hamburgers or cheeseburgers. And finally, the whole shebang is topped off with mustard, onions, ketchup and hot sauce. If you’ve got the guts for it, no one does it better than Nick Tahou Hots. They’ve been perfecting the marvelous mess for the past three generations.
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Category: Food
When you eat something loaded with sugar, your taste buds, your gut and your brain all take notice. This activation of your reward system is not unlike how bodies process addictive substances such as alcohol or nicotine —
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an overload of sugar spikes dopamine levels and leaves you craving more. Nicole Avena explains why sweets and treats should be enjoyed in moderation.
Lesson by Nicole Avena, animation by STK Films.
Lesson by Nicole Avena, animation by STK Films.
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When it comes to what you bite, chew and swallow, your choices have a direct and long-lasting effect on the most powerful organ in your body: your brain. So which foods cause you to feel so tired after lunch? Or so restless
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at night? Mia Nacamulli takes you into the brain to find out.
Lesson by Mia Nacamulli, animation by Private Island.
Lesson by Mia Nacamulli, animation by Private Island.
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Kids try Christmas food! Watch to see their reaction!
Category: Food | Geography & Travel
In 1899, a confectioner named John C. Wharton partnered with an amateur inventor named James Morrison to issue a patent. The device they dreamed up was the precursor to the metal drum-switch, which
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are used today to make cotton candy. The two debuted their invention at the 1904 World’s Fair to wide acclaim. But despite the success of the spun sugar business, Morrison eventually returned to his day job — he was a dentist.
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Category: Food
When you take a bite of a hot pepper, your body reacts as if your mouth is on fire — because that’s essentially what you’ve told your brain! Rose Eveleth details the science and history behind spicy foods, giving insights into
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why some people continue to pay the painful price for a little spice.
Lesson by Rose Eveleth, animation by Flaming Medusa Studios Inc.
Lesson by Rose Eveleth, animation by Flaming Medusa Studios Inc.
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From the microbes in our stomachs to the ones on our teeth, we are homes to millions of unique and diverse communities which help our bodies function. Jessica Green and Karen Guillemin emphasize the importance of understanding the many organisms that make up each and every organism.
Lesson by Jessica Green and Karen Guillemin, animation by nenatv.[/show_more]
Lesson by Jessica Green and Karen Guillemin, animation by nenatv.[/show_more]
The year is 1996. Bill Clinton is the president, Celine Dion’s “Because You Love Me” is blasting across every FM radio station, and you’re about to head to the cafeteria for lunch. So what do you have tucked away in that
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lunchbox? Maybe some Lunchables? A Mondo Fruit Squeezer? Don’t get us started on Dunkaroos. This is a love letter to the sugar and preservative-filled snacks of our childhood, and a few surprising stories behind some of your favorites. How did Mondo Fruit Squeezers get its iconic bottle cap design? What other names did they brainstorm for Lunchables? And how is famed Broadway and television actor John Cameron Mitchell involved in all this? Relive all the sweet, sweet memories with us.
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Category: Food | History & Culture
Restaurant & Farming
In the competitive world of hot pepper breeding, one man is smoking the competition. Meet “Smokin’” Ed Currie. He’s the man behind the world’s hottest pepper—the “Carolina Reaper.” For the past three decades, Currie has
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been pushing the limits of the Scoville scale—breeding hotter and hotter peppers. We went behind the scenes at his South Carolina farm, where he’s bred a number of secret, unreleased specimens that he claims are even hotter than his famous Reaper. You may want to have some milk ready for this one.
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Stanley Tucci, Kim Cattrall, Harry Enfield and Paul Whitehouse react to hilarious menu translation fails, some of these are ridiculous!
Category: Education & Language | Food
Keywords: Eating out | Food
The Chef’s Garden in Huron, Ohio, strives to farm produce in a thoughtful way—without chemicals and with special care for the soil. This attention to detail has made the small 300-acre farm a leader in the world of specialty
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produce for fine-dining establishments. Meet the family operation that is producing food as beautiful as it is delicious.
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Category: Food
Keywords: Farming | Fruits and Vegetables
SweeTango, Zestar, Rave, Cosmic Crisp, Evercrisp, Arctic, Kissabel, Envy. These are the names of fancy new apples hoping to satisfy your taste buds.
Farmers are racing to grow and sell the perfect apple, one with the best texture, the best crunch, the best flavor — even an apple that won’t brown.
The most innovative apples on the market are patented, trademarked, and have catchy names, logos, and slogans. And consumers have shown they’re willing to pay a premium price for an apple that guarantees a flavor-packed bite.
Watch the video above to learn more about why Red Delicious apples have dominated the market for so long (despite less-than-sublime taste) and how it all changed when the Honeycrisp sparked consumer demand for a superior tasting apple.
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Farmers are racing to grow and sell the perfect apple, one with the best texture, the best crunch, the best flavor — even an apple that won’t brown.
The most innovative apples on the market are patented, trademarked, and have catchy names, logos, and slogans. And consumers have shown they’re willing to pay a premium price for an apple that guarantees a flavor-packed bite.
Watch the video above to learn more about why Red Delicious apples have dominated the market for so long (despite less-than-sublime taste) and how it all changed when the Honeycrisp sparked consumer demand for a superior tasting apple.
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Is New York’s pizza better than LA’s New-York-style pizza is bad?
It’s The Try Guys Coast-to-coast Pizza Party Challenge Part 1 of 1!
Category: Food | Geography & Travel