Kitchens are full of fluids you might never have known were there. A fluid can be a liquid, gas, solid, or even plasma. Check...

Have you ever wondered why some cookies stay flat and some rise? Wonder no more. Dr. Kiki explains everything you wanted to k...

Chocolate comes from a tree. Mmm, trees. Of course, there's a ton of steps in between you're going to want to understand. Tha...

Getting tarnished silver clean can be a real hassle, unless you know a shortcut. Dr. Kiki demonstrates the use of a special d...

Dr. Kiki breaks down the breakdown of proteins. This is one of the most important processes in cooking, the change of protein...

In the kitchen with no time to spare? Go ahead and microwave those eggs! Just be careful that you know the science behind doi...

The slipperiest stuff known to man, Teflon has made a tremendous impact on the world. Invented by accident in 1938, it has go...

Believe it or not, steak, coffee beans, caramel, and toast have something in common. It's called The Maillard Reaction and it...

Watch as liquid nitrogen instantly transforms a standard sugar and cream mixture into ice cream -- without any measurable tim...

Dr. Kiki Sanford goes over the chemistry of fudge to explain how super saturation and crystallization are involved in making ...