01
Making Flan
Ever wondered what makes flan so irresistibly smooth and creamy? In this episode, we break down the science of caramelization and custard chemistry to help you achieve the perfect flan every time! 🔬🍮
As always, the episode was followed by a recipe video of how to make your own flan!
02
The Chemistry of Coffee
Yes, we're making "coffee sommelier" a thing! Brewing coffee has always been a science. From grind size to filtration method, there are so many ways to bring out different flavors in a cup of coffee. So who better to break it down than Chemists in the Kitchen? Join Natasha, Matt, and Robin as they show how even the smell of a certain roast can change how we experience its flavor.
03
Umami
Why does Marcella Hazan’s iconic tomato sauce recipe taste so good? It’s just tomatoes, onion, olive oil, and salt—or is it?
In the latest episode of Chemists in the Kitchen, three scientists step into the kitchen to test the chemistry behind one of the internet’s most beloved recipes. Their mission? To break down umami, the elusive fifth taste that adds depth, richness, and that hard-to-define “yum” factor to our food.