Kitchen Lab: Delicious Experiments That Make You Smarter

Right now, the Maillard reaction is happening in someone's pan — creating hundreds of flavor compounds from just two ingredients. Yeast is eating sugar inside a ball of dough and filling it with CO₂ bubbles. A single egg yolk is holding together oil and vinegar in a jar of mayonnaise, defying the laws of physics. You don't need to memorize formulas or know any chemistry beforehand — just bring your curiosity and maybe a frying pan. By the end, you'll be the person who actually understands why fried potatoes taste better than boiled, why you can't un-boil an egg, and why chocolate is the most complex food humanity ever created. 20 short video lessons (5–7 min each), each starting with a question you already have — like "Why does bread smell like bread only when it's hot?" — and answering it with real science, cool metaphors, and zero textbook vibes. You test yourself after every lesson and see results right away.