The chemistry and physics of food: why bread rises, why onions sting and what browning really is.
Food lovers who want the science behind the kitchen
Works faceless
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5 video ideas
- 01Why cutting onions makes you cry
- 02How yeast makes bread rise
- 03What the Maillard reaction does to a steak
- 04Why popcorn pops and other corn does not
- 05Why spicy food feels hot when it is not







