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THE SCIENCE BEHIND HOT FOODS

Things are getting a little hot and spicy in this episode of Food Science! Why do certain plants cause our mouths such pain? "Piquant" chemicals in these foods are the results of evolutionary traits passed down through plants to protect themselves from would-be chompers.

VIDEO CATEGORIES

Food Science Courses · Fluids In The Kitchen · Hot And Spicy Science · Leavening Agents Science · Making Chocolate · How Fermentation Works · Fun With Shining Silver · See The Iron In Cereal · How To Microwave Eggs · The History Of Teflon · Why Food Browns · Liquid Nitrogen Ice Cream · Chemisty Of Fudge Making · Kitchen Blowtorches · The Infrared Thermometer · Science Of Protein Breakdown

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