The Typhur Sync Gold Dual is - honestly - the best wireless thermometer I’ve ever tried. Right now, you can use code MINUTEFOOD to get a 15% discount! -Get it at Typhur.com: https://bit.ly/3UpVSeN -Get it at Amazon: https://amzn.to/3UrHTVY 𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀: -https://www.seriouseats.com/butterflied-roasted-chicken-with-quick-jus-recipe -https://www.seriouseats.com/the-food-lab-video-series-roast-chicken -https://amazingribs.com/technique-and-science/techniques/spatchcocking-poultry/ -https://www.epicurious.com/expert-advice/why-you-should-stop-spatchcocking-your-chickens-article -https://www.npr.org/sections/health-shots/2021/11/21/1057549040/this-thanksgiving-let-science-help-you-roast-a-tastier-turkey -https://www.seriouseats.com/perfect-roast-chicken-recipe-8384377 -https://www.americastestkitchen.com/articles/3977-how-to-spatchcock-a-turkey-thanksgiving 𝗥𝗲𝗹𝗮𝘁𝗲𝗱 𝘃𝗶𝗱𝗲𝗼𝘀: https://www.youtube.com/watch?v=yUcZqyGrWYw https://www.youtube.com/watch?v=dbbD_Kq9sMY&t=25s https://www.youtube.com/watch?v=MZAHtPbH4xQ https://www.youtube.com/watch?v=8dkxeIUcdYc MinuteFood is created by Kate Yoshida, Arcadi Garcia & Leonardo Souza, and produced by Neptune Studios LLC. Youtube | https://youtube.com/minutefood TikTok | https://tiktok.com/@minutefood_ Twitter | https://twitter.com/minutefood Instagram | https://instagram.com/minutefood_ Facebook | https://facebook.com/minutefood

Go to https://piavpn.com/MinuteFood to get 83% off Private Internet Access with 4 months free! 𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆: -Bianchi C, Datta AK, & Dughiero, F. (2019). Mechanistic understanding of plasma arcing in microwave food processing. Chemical Engineering Science 195: 141-158. https://doi.org/10.1016/j.ces.2018.10.006 -Mehdizadeh M (2009). Microwave Multimode Cavities for Material Heating. Microwave/RF Applicators and Probes for Material Heating, Sensing, and Plasma Generation. Boston, William Andrew Publishing. https://doi.org/10.1016/B978-0-8155-1592-0.00005-3 -Vollmer M, Möllmann K, and Karstädt D. (2004) Microwave oven experiments with metals and light sources Physics Education 39: 500. https://doi.org/10.1088/0031-9120/39/6/006 𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀: https://engineering.mit.edu/engage/ask-an-engineer/why-cant-we-put-metal-objects-in-a-microwave/ https://blog.black-blum.com/2023/02/01/can-you-put-metal-in-the-microwave-2/ https://www.nytimes.com/wirecutter/blog/why-microwaves-catch-on-fire/ https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/cooking-microwave-ovens https://www.thetakeout.com/we-asked-a-physicist-why-can-t-we-put-metal-in-the-mic-1798253143/ https://www.wired.com/2014/05/wuwt-microwave-metal/ https://www.goodhousekeeping.com/food-recipes/cooking/tips/a19797/microwave-metal/ https://www.mentalfloss.com/article/32032/why-cant-you-put-metal-microwave https://www.npr.org/2009/07/25/107010828/what-causes-sparks-in-the-microwave 𝗥𝗲𝗹𝗮𝘁𝗲𝗱 𝘃𝗶𝗱𝗲𝗼𝘀: https://www.youtube.com/watch?v=OyTmJX_TC84 https://www.youtube.com/watch?v=ZqAZz-JhvYA https://www.youtube.com/watch?v=yBnZzg82Pvg https://www.youtube.com/watch?v=HDzVD-cqiWM https://www.youtube.com/watch?v=jWOxnpmw7Dk 𝗦𝘂𝗽𝗲𝗿-𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝗲𝘅𝗽𝗲𝗿𝘁𝘀 𝘄𝗵𝗼 𝗰𝗼𝗺𝗺𝘂𝗻𝗶𝗰𝗮𝘁𝗲𝗱 𝘄𝗶𝘁𝗵 𝗺𝗲 𝗮𝗯𝗼𝘂𝘁 𝘁𝗵𝗶𝘀 𝘁𝗼𝗽𝗶𝗰: -Dr. Aaron Slepkov, Professor and Canada Research Chair in the Physics of Biomaterials, Trent University -Mehdi Sadaghdar, @ElectroBOOM -Dr. Caroline Ross, Ford Professor of Engineering, MIT -Dr. Michael Vollmer, Professor, University of Applied Sciences Brandenburg MinuteFood is created by Kate Yoshida, Arcadi Garcia & Leonardo Souza, and produced by Neptune Studios LLC. Youtube | https://youtube.com/minutefood TikTok | https://tiktok.com/@minutefood_ Twitter | https://twitter.com/minutefood Instagram | https://instagram.com/minutefood_ Facebook | https://facebook.com/minutefood

To try everything Brilliant has to offer for free for a full 30 days, visit https://brilliant.org/minutefood. You’ll also get 20% off an annual premium subscription! A HUGE thank you to all our jalapeño taste testers & raters: Melanie, Ashley, Liz, Ryan, Roopa, Lisa, Austin, Scott, Tim, Neuman, Toshi, Maeson, Taytum, James, Bodhi, and Ethan 𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆: -Cervantes-Hernández F, Alcalá-González P, Martínez O, Ordaz-Ortiz JJ (2019). Placenta, Pericarp, and Seeds of Tabasco Chili Pepper Fruits Show a Contrasting Diversity of Bioactive Metabolites. Metabolites 9(10):206. https://doi.org/10.3390%2Fmetabo9100206 -González-Zamora A, Sierra-Campos E, Luna-Ortega JG, Pérez-Morales R, Ortiz JCR, García-Hernández JL (2013).Characterization of Different Capsicum Varieties by Evaluation of Their Capsaicinoids Content by High Performance Liquid Chromatography, Determination of Pungency and Effect of High Temperature. Molecules 18(11):13471-13486. https://doi.org/10.3390/molecules181113471 -Guijarro-Real C, Adalid-Martínez AM, Pires CK, Ribes-Moya AM, Fita A, Rodríguez-Burruezo A (2023). The Effect of the Varietal Type, Ripening Stage, and Growing Conditions on the Content and Profile of Sugars and Capsaicinoids in Capsicum Peppers. Plants 12(2):231. https://doi.org/10.3390%2Fplants12020231 -Harvell, KP & Bosland, PW (1997). The Environment Produces a Significant Effect on Pungency of Chiles. HortSci 32(7): 1292-1292. https://doi.org/10.21273/HORTSCI.32.7.1292 -Mahmood T, Rana RM, Ahmar S, Saeed S, Gulzar A, Khan MA, Wattoo FM, Wang X, Branca F, Mora-Poblete F, Mafra GS, Du X (2021). Effect of Drought Stress on Capsaicin and Antioxidant Contents in Pepper Genotypes at Reproductive Stage. Plants 10(7):1286. https://doi.org/10.3390%2Fplants10071286 -Sweat KG, Broatch J, Borror C, Hagan K, Cahill TM(2016). Variability in capsaicinoid content and Scoville heat ratings of commercially grown Jalapeño, Habanero and Bhut Jolokia peppers. Food Chem 210:606–612. https://doi.org/10.1016/j.foodchem.2016.04.135 -Zewdie Y & Bosland PW (2000). Pungency of Chile (Capsicum annuum L.) Fruit is Affected by Node Position. HortScience 35(6): 1174-1174. https://doi.org/10.21273/HORTSCI.35.6.1174 -Zewdie Y & Bosland, PW (2000). Evaluation of genotype, environment, and genotype-by-environment interaction for capsaicinoids in Capsicum annuum L.. Euphytica 111: 185–190. https://doi.org/10.1023/A:1003837314929 𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀: https://www.theatlantic.com/science/archive/2016/03/ghost-pepper-heat-research/473361/ https://www.bonappetit.com/story/why-are-only-some-shishitos-spicy https://ucanr.edu/blogs/blogcore/postdetail.cfm?postnum=15571 https://www.americastestkitchen.com/cooksillustrated/how_tos/5667-gauging-chile-heat 𝗦𝘂𝗽𝗲𝗿-𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝗲𝘅𝗽𝗲𝗿𝘁𝘀 𝘄𝗵𝗼 𝗰𝗼𝗺𝗺𝘂𝗻𝗶𝗰𝗮𝘁𝗲𝗱 𝘄𝗶𝘁𝗵 𝗺𝗲 𝗮𝗯𝗼𝘂𝘁 𝘁𝗵𝗶𝘀 𝘁𝗼𝗽𝗶𝗰: -Dr. Ken Sweat, Lecturer in the School of Mathematical and Natural Sciences at Arizona State University -Danise Coon, Research Coordinator & Senior Research Specialist, New Mexico State University -Dr. Dennis Lozada, Assistant Professor in the Department of Plant and Environmental Sciences, New Mexico State University MinuteFood is created by Kate Yoshida, Arcadi Garcia & Leonardo Souza, and produced by Neptune Studios LLC. Youtube | https://youtube.com/minutefood TikTok | https://tiktok.com/@minutefood_ Twitter | https://twitter.com/minutefood Instagram | https://instagram.com/minutefood_ Facebook | https://facebook.com/minutefood

To try everything Brilliant has to offer for free for a full 30 days, visit https://brilliant.org/minutefood. You’ll also get 20% off an annual premium subscription! Get your own magnetic ripening guide at https://store.dftba.com/products/fruit-ripening-guide-magnet! 𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆: -Cherian, S., Figueroa, C. R., and Nair, H. (2014). ‘Movers and shakers’ in the regulation of fruit ripening: a cross-dissection of climacteric versus non-climacteric fruit. J. Exp. Bot. 65, 4705–4722. https://doi.org/10.1093/jxb/eru280 -Fukano Y. & Tachiki Y. (2021). Evolutionary ecology of climacteric and non-climacteric fruits. Biology Letters 17 (9). https://doi.org/10.1098/rsbl.2021.0352 -Leng, P., Yuan, B., & Guo, Y. (2014). The role of abscisic acid in fruit ripening and responses to abiotic stress. J. Exp. Bot. 65, 4577–4588. https://doi.org/10.1093/jxb/eru204 -Lobo, M. G., & Yahia, E. (2016). Biology and postharvest physiology of pineapple. In Handbook of Pineapple Technology: Postharvest Science, Processing and Nutrition (pp. 39–61). https://doi.org/10.1002/9781118967355.ch3 -Lu, P. T. et al. (2018). Genome encode analyses reveal the basis of convergent evolution of fleshy fruit ripening. Nat. Plants 4, 784–791. https://doi.org/10.1038/s41477-018-0249-z -Paul V., Pandey R., & Srivastava G.C. (2012). The fading distinctions between classical patterns of ripening in climacteric and non-climacteric fruit and the ubiquity of ethylene - an overview. Journal of Food Science and Technology, 49:01-21. https://doi.org/10.1007/s13197-011-0293-4 -Vendrell, M., Domínguez-Puigjaner, E. and Llop-Tous, I. (2001). CLimacteric vs non-climacteric physiology. Acta Hortic. 553, 345-349. https://doi.org/10.17660/ActaHortic.2001.553.84 𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀: -https://postharvest.ucdavis.edu/produce-facts-sheets/pineapple -https://www.thekitchn.com/how-to-ripen-pineapple-23656054 -https://www.cookingforengineers.com/article/315/Fruit-Ripening/print -https://www.seattletimes.com/life/food-drink/getting-it-ripe/ -https://foodcrumbles.com/ripening-fruits-vegetables-ethylene-non-climacteric/ -https://unece.org/fileadmin/DAM/trade/agr/meetings/ge.01/2012/PineappleBrochurePresentation.pdf 𝗢𝘁𝗵𝗲𝗿 𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝘃𝗶𝗱𝗲𝗼𝘀: -https://www.youtube.com/watch?v=ttCd60Qko5A -https://youtu.be/GUPnmmUFVxM?si=RYIvdgLUZSXma7mi 𝗦𝘂𝗽𝗲𝗿-𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝗲𝘅𝗽𝗲𝗿𝘁𝘀 𝘄𝗵𝗼 𝗰𝗼𝗺𝗺𝘂𝗻𝗶𝗰𝗮𝘁𝗲𝗱 𝘄𝗶𝘁𝗵 𝗺𝗲 𝗮𝗯𝗼𝘂𝘁 𝘁𝗵𝗶𝘀 𝘁𝗼𝗽𝗶𝗰: Dr. Robert Paull, Professor in the Department of Tropical Plant and Soil Sciences at the University of Hawaiʻi at Mānoa MinuteFood is created by Kate Yoshida, Arcadi Garcia & Leonardo Souza, and produced by Neptune Studios LLC. Youtube | https://youtube.com/minutefood TikTok | https://tiktok.com/@minutefood_ Twitter | https://twitter.com/minutefood Instagram | https://instagram.com/minutefood_ Facebook | https://facebook.com/minutefood

Why do some cheeses melt into ooey gooey deliciousness, while others end up a clumpy mess (and WTF is going on with American cheese)? 𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆: -Fox PF, Guinee TP, Cogan TM, McSweeney, PLH (2017). Fundamentals of Cheese Science || Cheese as an Ingredient: p 629–679. https://doi.org/10.1016/S1874-558X(04)80053-8 -Fox PF, Guinee TP, Cogan TM, McSweeney, PLH (2017). Fundamentals of Cheese Science || Processed Cheese and Substitute/Imitation Cheese Products: p 589–627. https://doi.org/10.1007/978-1-4899-7681-9_17 -Kapoor R, Metzger LE, Biswas AC, Muthukummarappan K (2007). Effect of Natural Cheese Characteristics on Process Cheese Properties. Journal of Dairy Science, 90(4), 1625–1634. https://doi.org/10.3168/jds.2006-746 -Pastorino J, Hansen CL, McMahon DJ (2003). Effect of Sodium Citrate on Structure-Function Relationships of Cheddar Cheese. Journal of Dairy Science 86 (10): 3113 - 3121. https://doi.org/10.3168/jds.S0022-0302(03)73912-5 -Sözeri AD, Huppertz T. (2023) Melting of natural cheese: A review. InternationaI Dairy Journal 142, 105648. https://doi.org/10.1016/j.idairyj.2023.105648 -Templeton HL, Sommer HH. Some observations on processed cheese. Journal of Dairy Science 1930; 13:203-220. https://doi.org/10.3168/jds.S0022-0302(30)93519-9 𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀: https://www.seriouseats.com/whats-really-in-american-cheese https://www.chemistryislife.com/the-chemistry-of-american-cheese https://themolecularcircus.wordpress.com/2013/05/14/kitchen-science-melting-cheese/ https://www.cheesescience.org/melt.html#acid https://cheesescientist.com/rants/processed-cheeses/ https://pubsapp.acs.org/cen/whatstuff/stuff/7806sci2.html https://www.vox.com/the-goods/2018/10/11/17964100/american-cheese-dying-millennials-chefs https://www.factmr.com/report/157/processed-cheese-market https://culturecheesemag.com/cheese-iq/separation-anxiety/ https://www.cdr.wisc.edu/assets/pipeline-pdfs/Dairy-Pipeline-Vol33-No3_2.pdf https://www.americastestkitchen.com/cooksillustrated/how_tos/6679-why-young-cheese-melts-better-than-aged-cheese 𝗢𝘁𝗵𝗲𝗿 𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝘃𝗶𝗱𝗲𝗼𝘀: https://www.youtube.com/watch?v=GGCA9FcgKX4 https://www.youtube.com/watch?v=mMpClVWHTY4 https://www.youtube.com/watch?v=OlIkYhPPV04 https://www.youtube.com/shorts/KKG-LznoJJo https://www.youtube.com/watch?v=xYZfMKGNiFo https://www.youtube.com/watch?v=XoD_S_YEHLI https://www.youtube.com/watch?v=uAk8InX-R2A https://www.youtube.com/watch?v=rttkpPFNkmY https://www.youtube.com/watch?v=0aGNAxN5Z-o https://www.youtube.com/watch?v=aV0Wq-aYAeY 𝗥𝗲𝗹𝗮𝘁𝗲𝗱 𝗿𝗲𝗰𝗶𝗽𝗲𝘀 𝗮𝗻𝗱 𝗵𝗼𝘄-𝘁𝗼'𝘀: https://modernistcuisine.com/recipes/silky-smooth-macaroni-and-cheese/ https://modernistcuisine.com/recipes/melty-queso-dip/ https://www.seriouseats.com/sodium-citrate-baked-mac-and-cheese https://www.seriouseats.com/alka-seltzer-cheese-sauce-recipe-8643844 https://www.americastestkitchen.com/recipes/9491-grown-up-stovetop-macaroni-and-cheese 𝗦𝘂𝗽𝗲𝗿-𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝗲𝘅𝗽𝗲𝗿𝘁𝘀 𝘄𝗵𝗼 𝗰𝗼𝗺𝗺𝘂𝗻𝗶𝗰𝗮𝘁𝗲𝗱 𝘄𝗶𝘁𝗵 𝗺𝗲 𝗮𝗯𝗼𝘂𝘁 𝘁𝗵𝗶𝘀 𝘁𝗼𝗽𝗶𝗰: Dean Sommer. Cheese & Food Technologist at the Center for Dairy Research, University of Wisconsin-Madison MinuteFood is created by Kate Yoshida, Arcadi Garcia & Leonardo Souza, and produced by Neptune Studios LLC. Youtube | https://youtube.com/minutefood TikTok | https://tiktok.com/@minutefood_ Twitter | https://twitter.com/minutefood Instagram | https://instagram.com/minutefood_ Facebook | https://facebook.com/minutefood

To start using Tab for a Cause (and help strengthen our democracy!), go to http://tabfordemocracy.org/minutefood A HUGE thanks to Colorado River Coffee Roasters for helping me out with this video! Check them out here: https://www.crcoffeeroasters.com/ 𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆: -Frost S, Ristenpart W, Guinard J (2020). Effects of Brew Strength, Brew Yield, and Roast on the Sensory Quality of Drip Brewed Coffee, Journal of Food Science 85. https://doi.org/10.1111/1750-3841.15326 -Parliment T (2000). An Overview of Coffee Roasting. Caffeinated Beverages 754: 188–201. https://doi.org/10.1021/bk-2000-0754.ch020 -Wei F, Tanokura M (2015). Chemical changes in the components of coffee beans during roasting. Coffee in Health and Disease Prevention, 83-9. https://doi.org/10.1016/B978-0-12-409517-5.00010-3 -Yeager S, Batali M, Guinard J, & Ristenpart W. (2021). Acids in coffee: A review of sensory measurements and meta-analysis of chemical composition. Critical Reviews in Food Science and Nutrition, 63(8), 1010–1036. https://doi.org/10.1080/10408398.2021.1957767 -Yeretzian C, Jordan A, Badoud R. et al (2002). From the green bean to the cup of coffee: investigating coffee roasting by on-line monitoring of volatiles. European Food Research & Technology 214, 92–104. https://doi.org/10.1007/s00217-001-0424-7 𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀: -https://www.ncausa.org/About-Coffee/Coffee-Roasts-Guide -https://burmancoffee.com/coffee-roasting-etc/science-of-coffee-roasting/ -https://millcityroasters.com/pages/coffee-education-video-reading-library -https://library.sweetmarias.com/using-sight-to-determine-degree-of-roast/ -https://theroasterie.com/blogs/news/coffee-color-spectrum-how-roast-levels-affects-taste -https://www.javapresse.com/blogs/buying-coffee/differences-between-light-medium-dark-roasted-coffee -https://www.tastingtable.com/956172/types-of-coffee-roasts-explained/ -https://procaffeination.com/guide-to-coffee-roasting-levels-with-charts-info-before-you-buy/ -https://thecaffeinery.com/blogs/news/the-roast-level-of-coffee-an-antiquated-metric -https://www.freshroastedcoffee.com/blogs/news/the-roast-levels-between -https://hermanoscoffeeroasters.com/blogs/blog/coffee-origins-how-does-location-affect-flavour -https://perfectdailygrind.com/2019/04/how-origin-affects-coffee-chemistry-the-impact-on-traceability/ -https://allyopen.com/blogs/get-inspired/common-chemical-reactions-in-coffee-roasting -https://sca.coffee/sca-news/25/issue-21/what-color-is-your-coffee 𝗢𝘁𝗵𝗲𝗿 𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝘃𝗶𝗱𝗲𝗼𝘀: -https://www.youtube.com/watch?v=N6BJVM5tvnw -https://www.youtube.com/watch?v=Y52WQygSrmQ -https://www.youtube.com/watch?v=cRSS0VBV99c -https://www.youtube.com/watch?v=WNKX0OnkFcU MinuteFood is created by Kate Yoshida, Arcadi Garcia & Leonardo Souza, and produced by Neptune Studios LLC. Youtube | https://youtube.com/minutefood TikTok | https://tiktok.com/@minutefood_ Twitter | https://twitter.com/minutefood Instagram | https://instagram.com/minutefood_ Facebook | https://facebook.com/minutefood

MinuteFood merch is NOW AVAILABLE at http://DFTBA.com/minutefood! Join us on Patreon (https://www.patreon.com/minutefood) or as a YouTube member for an exclusive discount! 𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆: -Jiménez-Arias D, García-Machado FJ, Morales-Sierra S, García-García AL, Herrera AJ, Valdés F, Luis JC, Borges AA (2021). A Beginner's Guide to Osmoprotection by Biostimulants. Plants (Basel) 10(2):363. https://doi.org/10.3390/plants10020363. -Milinovic J, Mata P, Diniz M, Noronha JP (2021). Umami Taste in Edible Seaweeds: The Current Comprehension and Perception. Int. J. Gastron. Food Sci 23:100301. https://doi.org/10.1016/j.ijgfs.2020.100301 -Mouritsen OG, Rhatigan P & Pérez-Lloréns JL (2018). World cuisine of seaweeds: science meets gastronomy. International Journal of Gastronomy and Food Science 14:55-65. https://doi.org/10.1016/j.ijgfs.2018.09.002 -Rogel-Castillo C, Latorre-Castañeda M, Muñoz-Muñoz C, Agurto-Muñoz C (2023). Seaweeds in Food: Current Trends. Plants 12, 2287. https://doi.org/10.3390/plants12122287 -Thiviya P, Gamage A, Gama-Arachchige NS, Merah O, Madhujith T. 2022. Seaweeds as a Source of Functional Proteins. Phycology 2(2):216-243. https://doi.org/10.3390/phycology2020012 𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀: -https://www.seriouseats.com/seaweed-guide-how-to-use-kelp-kombu-nori-wakame-sea-vegetables -https://www.nytimes.com/2019/04/30/dining/kelp-seaweed-recipes.html -https://impact.economist.com/ocean/biodiversity-ecosystems-and-resources/why-we-should-embrace-the-seaweed-revolution -https://www.bonappetit.com/story/how-to-cook-with-seaweed -https://www.americanscientist.org/article/the-science-of-seaweeds 𝗦𝘂𝗽𝗲𝗿-𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝗲𝘅𝗽𝗲𝗿𝘁𝘀 𝘄𝗵𝗼 𝗰𝗼𝗺𝗺𝘂𝗻𝗶𝗰𝗮𝘁𝗲𝗱 𝘄𝗶𝘁𝗵 𝗺𝗲 𝗮𝗯𝗼𝘂𝘁 𝘁𝗵𝗶𝘀 𝘁𝗼𝗽𝗶𝗰: -Heidi Hermann, Owner of Strong Arm Farm and Sustainable Agriculture Instructor at Santa Rosa Junior College -Dr. Charles Yarish, Professor Emeritus, Department of Ecology & Evolutionary Biology, The University of Connecticut MinuteFood is created by Kate Yoshida, Arcadi Garcia & Leonardo Souza, and produced by Neptune Studios LLC. Youtube | https://youtube.com/minutefood TikTok | https://tiktok.com/@minutefood_ Twitter | https://twitter.com/minutefood Instagram | https://instagram.com/minutefood_ Facebook | https://facebook.com/minutefood

MinuteFood merch is NOW AVAILABLE at http://DFTBA.com/minutefood! As if that weren’t awesome enough, right now you can get 20% off anything in our store with promo code MINUTEFOOD. You’ve got a pile of dirty dishes…should you hand-wash them or use the dishwasher? 𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆: -Belke L, Maitra W, Stamminger R (2018) Global consumer study to identify the potential of water-saving in dishwashing, Energy Effic, 11, 1887–1895. https://doi.org/10.1007/s12053-018-9646-4 -Berkholz P, Kobersky V, Stamminger R (2013). Comparative analysis of global consumer behaviour in the context of different manual dishwashing methods. International Journal of Consumer Studies, 37, 46–58. https://doi.org/10.1111/j.1470-6431.2011.01051.x -Fuss N & Stamminger, R (2010). Manual dishwashing: how can it be optimized? International Journal of Consumer Studies, (5), 432–348. https://doi.org/10.3139/113.110087 -Fuss N & Stamminger R (2012). Application of best practice tips in manual dishwashing in Germany and Spain, Int J Consum Stud, 36, 173–182. https://doi.org/10.1111/j.1470-6431.2011.01078.x -Knowles Weaver E, Bloom CE, Feldmiller I (1956). A study of hand versus mechanical dishwashing methods. Res. Bull. 1956, 772, 1–43. -Maitra W, Belke L, Stamminger S, Nijhuis B, Presti C (2017): Scope of improvement in water usage efficiency in manual dishwashing: a multicountry study by questionnaire survey. International Journal of Consumer Studies. https://doi.org/10.1111/ijcs.12334/epdf. -Porras GY, Keoleian GA, Lewis GM, Seeba N (2020). A guide to household manual and machine dishwashing through a life cycle perspective. Environmental Research Communications 2(2)024002: 1-13. https://doi.org/10.1088/2515-7620/ab716b -Schencking L, Stamminger R (2022). What science knows about our daily dishwashing routine. Tenside Surfactants Deterg. 59, 205-220. https://doi.org/10.1515/tsd-2022-2423 -Stamminger R, Elschenbroich A, Rummler B, Broil G (2007) Dishwashing under various consumer-relevant conditions, Hauswirtschaft und Wissenschaft, 81–88. -Stamminger R, Schmitz A, Hook I (2018) Why consumers in Europe do not use energy efficient automatic dishwashers to clean their dishes? Energy Effic, 12, 567–583. doi.org/10.1007/s12053-018-9648-2 𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀: -https://researchoutreach.org/articles/science-dishwashing-changing-habits-greener-world/ (great, research-backed tips here on more efficient hand-washing) -https://grist.org/climate/science-dishes-out-an-answer-on-the-old-handwashing-vs-dishwasher-debate/ -https://producthelp.whirlpool.com/Dishwashers/Product_Info/Dishwasher_Tips_and_Tricks/How_Water_Temperature_Affects_Cycle_Time -https://products.geappliances.com/appliance/gea-support-search-content?contentId=22319 -https://www.maytag.com/blog/kitchen/do-dishwashers-use-hot-water.html -https://www.businesswire.com/news/home/20200211005538/en/Cascade-Clean-Dishwashing-Habit -https://www.cnet.com/home/kitchen-and-household/how-much-water-do-dishwashers-use/ -https://askboschlowes.com/wp-content/uploads/2015/01/Lowes-Training-Blast-January-2015.pdf 𝗢𝘁𝗵𝗲𝗿 𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝘃𝗶𝗱𝗲𝗼𝘀: https://www.youtube.com/watch?v=_haQLmfoWxI (our previous dishwasher video) https://www.youtube.com/watch?v=F4h2NxtBlqc https://www.youtube.com/watch?v=jHP942Livy0 https://www.youtube.com/watch?v=6C6JzGhxLk8 https://www.youtube.com/watch?v=K_W3aR15B44 𝗦𝘂𝗽𝗲𝗿-𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝗲𝘅𝗽𝗲𝗿𝘁𝘀 𝘄𝗵𝗼 𝗰𝗼𝗺𝗺𝘂𝗻𝗶𝗰𝗮𝘁𝗲𝗱 𝘄𝗶𝘁𝗵 𝗺𝗲 𝗮𝗯𝗼𝘂𝘁 𝘁𝗵𝗶𝘀 𝘁𝗼𝗽𝗶𝗰: -Dr. Rainer Stamminger, professor in the Institute of Agricultural Engineering at the University of Bonn -Renae DuHaime, Appliance Repair Tech + Content Creator (http://tiktok.com/@renduh) MinuteFood is created by Kate Yoshida, Arcadi Garcia & Leonardo Souza, and produced by Neptune Studios LLC. Youtube | https://youtube.com/minutefood TikTok | https://tiktok.com/@minutefood_ Twitter | https://twitter.com/minutefood Instagram | https://instagram.com/minutefood_ Facebook | https://facebook.com/minutefood

Get a 4-week trial, free postage, AND a digital scale at https://www.stamps.com/minutefood. Thanks to Stamps.com for sponsoring this video! We dug into the science of dishwashers to *finally* put an end to all your dishwasher debates. 𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆: -Pérez, MR. Cleaning principles in automatic dishwashers. Thesis, University of Birmingham, 2016. https://etheses.bham.ac.uk/id/eprint/6590/9/PerezMohedano16EngD_sizereduced.pdf -Rosa F, Rovida E, Graziosi S, Giudici P, Guarnaschelli C, Bongini D (2012). Dishwasher history and its role in modern design. In Third IEEE History of Electro-technology Conference (HISTELCON); IEEE: pp. 1–6. https://doi.org/10.1109/HISTELCON.2012.6487574 -Schencking L, Stamminger R (2022). What science knows about our daily dishwashing routine. Tenside Surfactants Deterg. 59, 205-220. https://doi.org/10.1515/tsd-2022-2423 𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀: -https://www.cnet.com/home/kitchen-and-household/appliance-science-dishwashers-and-the-physics-of-water/ -https://podcasts.apple.com/us/podcast/whats-the-right-way-to-load-a-dishwasher/id1690601111?i=1000625523070 -https://time.com/5758104/how-to-load-a-dishwasher/ -https://www.cnet.com/home/kitchen-and-household/rise-vs-scrape-the-verdict-is-in-on-this-dishwasher-debate/ -https://www.consumerreports.org/appliances/dishwashers/how-to-load-a-dishwasher-a6704518317/ -https://www.americastestkitchen.com/articles/6559-the-best-way-to-load-your-dishwasher -https://www.seriouseats.com/how-to-load-a-dishwasher -https://researchoutreach.org/articles/science-dishwashing-changing-habits-greener-world/ -https://www.dailydot.com/news/how-a-dishwasher-works/ -https://www.danielappliance.com/blog/how-does-a-dishwasher-work -https://www.nbcnews.com/business/consumer/great-dishwasher-debate-load-knives-forks-or-down-n393981 -https://today.yougov.com/consumer/articles/21069-americans-really-care-about-right-way-load-dishwas -https://www.wsj.com/lifestyle/how-to-load-the-dishwasher-debate-households-b4225e3c?st=n5z3skr2aye2wey&reflink=desktopwebshare_permalink -https://www.whirlpool.com/blog/kitchen/proper-way-to-load-a-dishwasher.html 𝗢𝘁𝗵𝗲𝗿 𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝘃𝗶𝗱𝗲𝗼𝘀: https://www.youtube.com/watch?v=wkJJSsmAdDY https://www.youtube.com/watch?v=_rBO8neWw04 https://www.youtube.com/watch?v=K_W3aR15B44 https://www.youtube.com/watch?v=pN4yTeEDNIA&t=2s https://www.youtube.com/watch?v=yz4eZQQURfk https://www.youtube.com/watch?v=8TfTZANnRN8 https://www.youtube.com/watch?v=VoHVky4oFAE&list=PLWOkhlfgfV3imKeEofwqSyFc5GGahDsXI&index=6 https://www.youtube.com/watch?v=MM9g-izGiag https://www.youtube.com/watch?v=_rBO8neWw04 https://www.youtube.com/watch?v=Ll6-eGDpimU 𝗦𝘂𝗽𝗲𝗿-𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝗲𝘅𝗽𝗲𝗿𝘁𝘀 𝘄𝗵𝗼 𝗰𝗼𝗺𝗺𝘂𝗻𝗶𝗰𝗮𝘁𝗲𝗱 𝘄𝗶𝘁𝗵 𝗺𝗲 𝗮𝗯𝗼𝘂𝘁 𝘁𝗵𝗶𝘀 𝘁𝗼𝗽𝗶𝗰: -Dr. Rainer Stamminger, professor in the Institute of Agricultural Engineering at the University of Bonn -Renae DuHaime, Appliance Repair Tech + Content Creator (http://tiktok.com/@renduh) MinuteFood is created by Kate Yoshida, Arcadi Garcia & Leonardo Souza, and produced by Neptune Studios LLC. Youtube | https://youtube.com/minutefood TikTok | https://tiktok.com/@minutefood_ Twitter | https://twitter.com/minutefood Instagram | https://instagram.com/minutefood_ Facebook | https://facebook.com/minutefood

Thanks to Trade Coffee for sponsoring this video! Visit https://www.drinktrade.com/MinuteFood to enjoy 30% off your first month of coffee. Different foods have different likelihoods of harboring germs and getting you sick - so what’s the riskiest food out there? 𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆: -DeWaal CS, Glassman M (2013). Outbreak alert! 2001–2010: a review of foodborne illness in America. Center for Science in the Public Interest, Washington, DC. https://www.cspinet.org/sites/default/files/attachment/outbreak_alert_2013_final.pdf -Fischer N, Bourne A, Plunkett D (2015). Outbreak alert! A review of foodborne illness in the US from 200-2013. Center for Science in the Public Interest, Washington, DC. https://www.cspinet.org/sites/default/files/attachment/outbreak-alert-2015.pdf -Interagency Food Safety Analytics Collaboration (2015). Foodborne illness source attribution estimates for Salmonella, Escherichia coli O157 (E. coli O157), Listeria monocytogenes (Lm), and Campylobacter using outbreak surveillance data. https://www.cdc.gov/foodsafety/pdfs/ifsac-project-report-508c.pdf -Interagency Food Safety Analytics Collaboration (2022). Foodborne illness source attribution estimates for 2020 for Salmonella, Escherichia coli O157, and Listeria monocytogenes using multi-year outbreak surveillance data, United States. GA and D.C.: U.S. Department of Health and Human Services, Centers for Disease Control and Prevention, Food and Drug Administration, U.S. Department of Agriculture’s Food Safety and Inspection Service. https://www.cdc.gov/foodsafety/ifsac/pdf/P19-2020-report-TriAgency-508.pdf -Mead, P. S., Slutsker, L., Dietz, V., McCaig, L. F., Bresee, J. S., Shapiro, C....Tauxe, R. V. (1999). Food-Related Illness and Death in the United States. Emerging Infectious Diseases, 5(5), 607-625. https://doi.org/10.3201/eid0505.990502. -Mughini-Gras, L.; Kooh, P.; Augustin, J.C.; David, J.; Fravalo, P.; Guillier, L.; Jourdan-Da-Silva, N.; Thébault, A.; Sanaa, M.; Watier, L.; et al (2018). Source attribution of foodborne diseases: Potentialities, hurdles, and future expectations. Front. Microbiol. 9. https://doi.org/10.3389/fmicb.2018.01983 -Painter JA, Hoekstra RM, Ayers T, Tauxe RV, Braden CR, Angulo FJ, Griffin PM (2013). Attribution of foodborne illnesses, hospitalizations, and deaths to food commodities by using outbreak data, United States, 1998-2008. Emerg Infect Dis. 19(3):407-15. https://doi.org/10.3201/eid1903.111866 -Richardson LC, Bazaco MC, Parker CC, Dewey-Mattia D, Golden N, Jones K, Klontz K, Travis C, Zablotsky Kufel J, Cole D (2017). An updated scheme for categorizing foods implicated in foodborne disease outbreaks: a tri-agency collaboration. Foodborne Pathog Dis. 14(12):701–710. https://doi.org/10.1089/fpd.2017.2324 -Scallan, E., Hoekstra, R. M., Angulo, F. J., Tauxe, R. V., Widdowson, M., Roy, S. L....Griffin, P. M. (2011). Foodborne Illness Acquired in the United States—Major Pathogens. Emerging Infectious Diseases, 17(1), 7-15. https://doi.org/10.3201/eid1701.p11101. 𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀: -https://www.cdc.gov/foodsafety/cdc-and-food-safety.html -https://tools.cdc.gov/medialibrary/index.aspx#/media/id/304694 -https://www.consumerreports.org/health/food-recalls/risky-recalled-foods-you-should-know-about-a4109713872/ https://www.smithsonianmag.com/science-nature/which-foods-are-most-likely-make-you-sick-180967241/ -https://www.cspinet.org/sites/default/files/media/documents/resource/RiskyMeat_CSPI_2013.pdf -https://www.vox.com/2015/3/6/8158289/food-poisoning -https://wwwn.cdc.gov/norsdashboard/ -https://www.popsci.com/salmonella-food-poisoning-greens/ 𝗦𝘂𝗽𝗲𝗿-𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝗲𝘅𝗽𝗲𝗿𝘁𝘀 𝘄𝗵𝗼 𝗰𝗼𝗺𝗺𝘂𝗻𝗶𝗰𝗮𝘁𝗲𝗱 𝘄𝗶𝘁𝗵 𝗺𝗲 𝗮𝗯𝗼𝘂𝘁 𝘁𝗵𝗶𝘀 𝘁𝗼𝗽𝗶𝗰: -Dr. Alejandro Castillo, Associate Professor of Food Science & Technology at Texas A&M University -Dr. Benjamin Chapman, Department Head and Food Safety Specialist in the Department of Agricultural and Human Sciences at North Carolina State University -Brian Ronholm, Director of Food Policy at Consumer Reports -Dr. Donald Schaffner, Extension Specialist in Food Science and Distinguished Professor at Rutgers University -Dr. Abby Snyder, Associate Professor of Food Science at Cornell University MinuteFood is created by Kate Yoshida, Arcadi Garcia & Leonardo Souza, and produced by Neptune Studios LLC. Youtube | https://youtube.com/minutefood TikTok | https://tiktok.com/@minutefood_ Twitter | https://twitter.com/minutefood Instagram | https://instagram.com/minutefood_ Facebook | https://facebook.com/minutefood

Is it gross to cook with a cast iron (or carbon steel) pan? Join our Patreon community! http://patreon.com/minutefood Link to our favorite yucca scrubbies: https://soaptreecleaners.com/shop/ols/products/soaptree-cleaners-yucca-scrubby--2-pack 𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀: https://www.youtube.com/watch?v=cJthSeeo3B8 https://campfiresandcastiron.com/are-cast-iron-pans-sanitary-the-science-behind-the-answer/ https://www.riskyornot.co/episodes/6-cast-iron https://www.acsh.org/news/2018/07/30/seasoning-frying-pan-leads-new-approach-food-safety-13242 MinuteFood is created by Kate Yoshida, Arcadi Garcia & Leonardo Souza, and produced by Neptune Studios LLC. Youtube | https://youtube.com/minutefood TikTok | https://tiktok.com/@minutefood_ Twitter | https://twitter.com/minutefood Instagram | https://instagram.com/minutefood_ Facebook | https://facebook.com/minutefood

Cilantro is one of the most polarizing foods out there - but why? And what do stinkbugs have to do with anything? 𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆: -Cadwallader, K. R., Surakarnkul, R., Yang, S.-P., & Webb, T. E. (1999). Character-impact Aroma Components of Coriander (Coriandrum Sativum L.) Herb. In F. Shahidi & C.-T. Ho (Eds.), Flavor Chemistry of Ethnic Foods (pp. 77–84). Springer US. https://doi.org/10.1007/978-1-4615-4783-9_7 -Eriksson, N., Wu, S., Do, C. B., Kiefer, A. K., Tung, J. Y., Mountain, J. L., Hinds, D. A., & Francke, U. (2012). A genetic variant near olfactory receptor genes influences cilantro preference. Flavour, 1(1), 22. https://doi.org/10.1186/2044-7248-1-22 -Leach, H. (2001). Rehabilitating the “Stinking Herbe”: A Case Study of Culinary Prejudice. Gastronomica, 1(2), 10–15. https://doi.org/10.1525/gfc.2001.1.2.10 -Running, C., & Hayes, J. (2016). Individual Differences in Multisensory Flavor Perception (pp. 185–210). https://doi.org/10.1016/B978-0-08-100350-3.00010-9 -Mauer L. (2011) Genetic determinants of cilantro preference [M.Sc. Thesis]. University of Toronto. https://doi.org/10.1096/fasebj.25.1_supplement.350.6 -Mauer, L., & El-Sohemy, A. (2012). Prevalence of cilantro (Coriandrum sativum) disliking among different ethnocultural groups. Flavour, 1(1), 8. https://doi.org/10.1186/2044-7248-1-8 -Spence, C. (2023). Coriander (cilantro): A most divisive herb. International Journal of Gastronomy and Food Science, 33, 100779. https://doi.org/10.1016/J.IJGFS.2023.100779 -To Quynh, C. T., Iijima, Y., & Kubota, K. (2010). Influence of the Isolation Procedure on Coriander Leaf Volatiles with Some Correlation to the Enzymatic Activity. Journal of Agricultural and Food Chemistry, 58(2), 1093–1099. https://doi.org/10.1021/jf901463p 𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀: -https://curiousclinicians.com/2021/07/21/episode-30-why-do-some-people-taste-soap-when-they-eat-cilantro/ -https://www.nytimes.com/2010/04/14/dining/14curious.html -https://www.livescience.com/health/food-diet/why-do-some-people-think-cilantro-tastes-like-soap -https://www.washingtonpost.com/news/voraciously/wp/2019/07/08/how-to-manage-or-even-conquer-your-cilantro-hatred/ -https://www.epicurious.com/expert-advice/how-to-store-cilantro 𝗥𝗲𝗹𝗮𝘁𝗲𝗱 𝘃𝗶𝗱𝗲𝗼𝘀: -https://youtu.be/6ymoPRWxZl8?si=3bzav5a2htAiPRGe -https://www.youtube.com/watch?v=HF7Ni347Gvg 𝗦𝘂𝗽𝗲𝗿-𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝗲𝘅𝗽𝗲𝗿𝘁𝘀 𝘄𝗵𝗼 𝗰𝗼𝗺𝗺𝘂𝗻𝗶𝗰𝗮𝘁𝗲𝗱 𝘄𝗶𝘁𝗵 𝗺𝗲 𝗮𝗯𝗼𝘂𝘁 𝘁𝗵𝗶𝘀 𝘁𝗼𝗽𝗶𝗰: -Angela Lovero, Entomologist at the New Jersey State Department of Agriculture -Dr. Don Weber, Research Entomologist at the USDA Invasive Insect Biocontrol & Behavior Laboratory -Dr. Linda Bartoshuk, Bushnell Professor of Food Science and Human Nutrition at the University of Florida 𝗔 𝗛𝗨𝗚𝗘 𝘁𝗵𝗮𝗻𝗸𝘀 𝘁𝗼 𝗺𝘆 𝘀𝘁𝗶𝗻𝗸𝗯𝘂𝗴 𝘀𝗻𝗶𝗳𝗳𝗲𝗿𝘀: Stephen, Hannah, Donna, Jessica, Janet, Sarah, Ben, Benji, Kiley, Brian, Cheryl, Paige, Aurelio, Scott, Carrie, Austin, Bodhi, Maddux, Mary, Tiffany, Joe, Erin, Nicki, Toshi MinuteFood is created by Kate Yoshida, Arcadi Garcia & Leonardo Souza, and produced by Neptune Studios LLC. Youtube | https://youtube.com/minutefood TikTok | https://tiktok.com/@minutefood_ Twitter | https://twitter.com/minutefood Instagram | https://instagram.com/minutefood_ Facebook | https://facebook.com/minutefood

Get your limited-edition eclipse shirt at http://dftba.com/minuteearth (order by Monday, March 18 to be sure to get it in time for the upcoming eclipse)! How does induction cooking actually work, and can I (a long-time gas stove devotee!) learn to love it? Check out @helenrennie's two awesome induction-related videos here: -https://youtu.be/_CrI33N-Sjg?si=zwXFAglw0ZnK6bOb -https://youtu.be/vY3yNn0AHjQ?si=pbOxsblVL0vchZsg 𝗢𝘁𝗵𝗲𝗿 𝗿𝗲𝗹𝗮𝘁𝗲𝗱 𝘃𝗶𝗱𝗲𝗼𝘀: -https://www.youtube.com/watch?v=QPd963cCeec -https://www.youtube.com/watch?v=pbwr73R6Ay8 -https://www.youtube.com/watch?v=0dUDqxVSQ-8 -https://www.youtube.com/watch?v=y-569cdIPeM -https://www.youtube.com/watch?v=KNJ-AReUIyU -https://youtu.be/X440BHdy35g?si=X61kgX9cXwT9a-YT -https://www.pbs.org/video/tbd-flvddf/ 𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀: -https://www.explainthatstuff.com/induction-cooktops.html -https://www.nytimes.com/wirecutter/blog/why-dont-people-use-induction-cooktops/ -https://theconversation.com/magnetic-induction-cooking-can-cut-your-kitchens-carbon-footprint-151422 -https://www.gearpatrol.com/food/a45363728/chefs-induction-cooktops/ -https://fcs-hes.ca.uky.edu/sites/fcs-hes.ca.uky.edu/files/frm-sbb-007_0.pdf -https://grist.org/article/whats-the-true-cost-of-an-induction-stove/ -https://www.americastestkitchen.com/equipment_reviews/2067-induction-burners -https://www.seriouseats.com/best-portable-induction-cooktops-7377536 𝗦𝘂𝗽𝗲𝗿-𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝗲𝘅𝗽𝗲𝗿𝘁𝘀 𝘄𝗵𝗼 𝗰𝗼𝗺𝗺𝘂𝗻𝗶𝗰𝗮𝘁𝗲𝗱 𝘄𝗶𝘁𝗵 𝗺𝗲 𝗮𝗯𝗼𝘂𝘁 𝘁𝗵𝗶𝘀 𝘁𝗼𝗽𝗶𝗰: -Bill Kornrumpf, electrical engineer at General Electric (now retired) MinuteFood is created by Kate Yoshida, Arcadi Garcia & Leonardo Souza, and produced by Neptune Studios LLC. Youtube | https://youtube.com/minutefood TikTok | https://tiktok.com/@minutefood_ Twitter | https://twitter.com/minutefood Instagram | https://instagram.com/minutefood_ Facebook | https://facebook.com/minutefood

We’re (almost) two years old! Celebrate by joining us on YouTube Memberships, at Patreon (https://www.patreon.com/minutefood), with a Super Thanks, or simply by watching, liking, and sharing our videos! Freezing is an awesome way to preserve food - but it isn’t perfect. 𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆: -Dang DS, Bastarrachea LJ, Martini S, Matarneh SK (2021). Crystallization Behavior and Quality of Frozen Meat. Foods 10(11):2707. doi: 10.3390/foods10112707. -Dawson P, Al-Jeddawi W, Rieck J (2020). The Effect of Different Freezing Rates and Long-Term Storage Temperatures on the Stability of Sliced Peaches. International Journal of Food Science 9178583. doi: 10.1155/2020/9178583. -Lee YS, Saha A, Xiong R, Owens CM, Meullenet JF (2008). Changes in Broiler Breast Fillet Tenderness, Water-Holding Capacity, and Color Attributes during Long-Term Frozen Storage. Journal of Food Science 73(4). doi:10.1111/j.1750-3841.2008.00734.x -Li D, Zhu Z, Sun D (2018). Effects of freezing on cell structure of fresh cellular food materials: A review, Trends in Food Science & Technology. doi: 10.1016/j.tifs.2018.02.019 -Liu Y, Wu Y, Che F, Zhang Z, Chen B (2019). Physical-Chemical Composition and Quality Related Changes in "Ruaner" Pear (Pyrus ussuriensis) During Freezing-Thawing Period. Molecules 24(14):2611. doi: 10.3390/molecules24142611. -Love RM, Haraldsson SB (1961). The expressible fluid of fish fillets. XI.—ice crystal formation and cell damage in cod muscle frozen before rigor mortis. Journal of the Science of Food and Agriculture 12(6), 442–449. doi:10.1002/jsfa.2740120603 - Martino MN, Zaritzky NE (1988). Ice Crystal Size Modifications during Frozen Beef Storage. Journal of Food Science 53(6): 1631–1637. doi:10.1111/j.1365-2621.1988.tb07802.x -Powrie, WD (1984) Chemical Effects During Storage of Frozen Foods. Journal of Chemical Education 61(4), 340. https://doi.org/10.1021/ed061p340 𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀: -https://www.americastestkitchen.com/cooksillustrated/articles/1731-preserve-freshness-by-freezing-food-fast -https://www.seriouseats.com/freezer-as-cooking-tool-5212337 -https://foodprint.org/blog/the-foodprint-guide-to-freezing/ -https://extension.missouri.edu/publications/gh1501 -https://buyranchdirect.com/blogs/news/from-our-freezer-to-your-s-part-1-maintaining-quality-through-flash-freezing -https://porkgateway.org/resource/water-holding-capacity-of-fresh-meat/ 𝗦𝘂𝗽𝗲𝗿-𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝗲𝘅𝗽𝗲𝗿𝘁𝘀 𝘄𝗵𝗼 𝗰𝗼𝗺𝗺𝘂𝗻𝗶𝗰𝗮𝘁𝗲𝗱 𝘄𝗶𝘁𝗵 𝗺𝗲 𝗮𝗯𝗼𝘂𝘁 𝘁𝗵𝗶𝘀 𝘁𝗼𝗽𝗶𝗰: -Dr. Dennis Heldman, Professor of Food Engineering at the Ohio State University MinuteFood is created by Kate Yoshida, Arcadi Garcia & Leonardo Souza, and produced by Neptune Studios LLC. Youtube | https://youtube.com/minutefood TikTok | https://tiktok.com/@minutefood_ Twitter | https://twitter.com/minutefood Instagram | https://instagram.com/minutefood_ Facebook | https://facebook.com/minutefood

Go to http://good.store/minutefood to get 25% off your Awesome Coffee Club subscription or ANYTHING else at their parent website, the Good Store! Want better-tasting coffee? Start by brewing it better - with science. 𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆: -Batali M, Ristenpart W & Guinard J (2020). Brew temperature, at fixed brew strength and extraction, has little impact on the sensory profile of drip brew coffee. Scientific Reports 10. https://doi.org/10.1038/s41598-020-73341-4 -Cameron et al. (2019) Systematically Improving Espresso: Insights from Mathematical Modeling and Experiment, Matter 2(3). https://doi.org/10.1016/j.matt.2019.12.019 -Córdoba N, Fernandez-Alduenda M, Moreno F, Ruiz Y (2020). Coffee extraction: A review of parameters and their influence on the physicochemical characteristics and flavour of coffee brews. Trends in Food Science & Technology 96: 45-60. https://doi.org/10.1016/j.tifs.2019.12.004 -Mestdagh F, et al. (2014). The kinetics of coffee aroma extraction. Food Research International 63: 271-274. https://doi.org/10.1016/j.foodres.2014.03.011 -O'Mahony M, Goldenberg M, Stedmon J, Alford J (1979). Confusion in the use of the taste adjectives ‘sour’ and ‘bitter’ Chemical Senses 4(4): 301–318. https://doi.org/10.1093/chemse/4.4.301 -Wang X, Lim L (2021). Modeling study of coffee extraction at different temperature and grind size conditions to better understand the cold and hot brewing process . Journal of Food Process Engineering 44(8): https://doi.org/10.1111/jfpe.13748 𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀: -https://www.smithsonianmag.com/science-nature/science-behind-brewing-great-cup-coffee-180965049/ -https://codeblackcoffee.com.au/blogs/coffee-notes/coffee-module-3 -https://clivecoffee.com/blogs/learn/how-coffee-extraction-works -https://coffeeadastra.com/2019/01/29/the-dynamics-of-coffee-extraction/ -https://www.baristahustle.com/blog/coffee-extraction-and-how-to-taste-it/ -https://www.coffeechemistry.com/brewing-fundamentals -https://handground.com/grind/an-intuitive-guide-to-coffee-solubles-extraction-and-tds -https://coffeegen.com/thinking-about-the-brew -https://www.coldbrewfactoryshop.com/_files/ugd/9c62af_7b0427e9f98a44c6895d441f9baf381c.pdf -https://www.youtube.com/watch?v=ipB6P1uzNYM -https://www.youtube.com/watch?v=K_r5kpXPRYo 𝗦𝘂𝗽𝗲𝗿-𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝗲𝘅𝗽𝗲𝗿𝘁𝘀 𝘄𝗵𝗼 𝗰𝗼𝗺𝗺𝘂𝗻𝗶𝗰𝗮𝘁𝗲𝗱 𝘄𝗶𝘁𝗵 𝗺𝗲 𝗮𝗯𝗼𝘂𝘁 𝘁𝗵𝗶𝘀 𝘁𝗼𝗽𝗶𝗰: -Dr. Christopher Hendon, Assistant Professor, Department of Chemistry and Biochemistry, University of Oregon MinuteFood is created by Kate Yoshida, Arcadi Garcia & Bill Mead, and produced by Neptune Studios LLC. Youtube | https://youtube.com/minutefood TikTok | https://tiktok.com/@minutefood_ Twitter | https://twitter.com/minutefood Instagram | https://instagram.com/minutefood_ Facebook | https://facebook.com/minutefood

Get your GORGEOUS MinuteFood printables exclusively at http://patreon.com/minutefood! Have you ever actually thought about how to properly preheat a pan? Here’s your chance. 𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀: -https://www.seriouseats.com/cooking-fats-101-whats-a-smoke-point-and-why-does-it-matter (SMOKE POINT INFO HERE) -https://www.castironcollector.com/cooking.php -https://www.americastestkitchen.com/cooksillustrated/articles/2977-shimmer-deep-fry-and-smoke-how-oil-behaves-at-different-temperatures -https://www.americastestkitchen.com/cooksillustrated/articles/7079-cooking-temperatures-infrared-thermometer -https://www.engineersedge.com/physics/leidenfrost_effect_13089.htm -https://blog.thermoworks.com/tips/infrared-thermometry/ -https://www.americastestkitchen.com/cooksillustrated/how_tos/5454-preheat-your-omelet-pan-slowly -https://www.seriouseats.com/ask-the-food-lab-do-i-need-to-preheat-my-oil -https://www.americastestkitchen.com/cooksillustrated/how_tos/9830-science-shimmer-and-smoke MinuteFood is created by Kate Yoshida, Arcadi Garcia & Leonardo Souza, and produced by Neptune Studios LLC. Youtube | https://youtube.com/minutefood TikTok | https://tiktok.com/@minutefood_ Twitter | https://twitter.com/minutefood Instagram | https://instagram.com/minutefood_ Facebook | https://facebook.com/minutefood

Want to donate to the highest-impact charities AND get your donation matched up to $100? Visit https://Givewell.org/MinuteFood In cooking, it’s difficult to preserve flavor AND create flavor at the same time. 𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆: -Chambers E 4th, Koppel K. Associations of volatile compounds with sensory aroma and flavor: the complex nature of flavor. Molecules. 2013 Apr 25;18(5):4887-905. doi: 10.3390/molecules18054887 -Rocha SM, Costa CP, Martins C. Aroma Clouds of Foods: A Step Forward to Unveil Food Aroma Complexity Using GC × GC. Front Chem. 2022 Mar 1;10:820749. doi: 10.3389/fchem.2022.820749. -Kays SJ and Wang Y (2000). Thermally induced flavor compounds. HortScience. 35, 1002–1012. doi: 10.21273/HORTSCI.35.6.1002 -Spence C. What Is the Relationship between the Presence of Volatile Organic Compounds in Food and Drink Products and Multisensory Flavour Perception? Foods. 2021 Jul 6;10(7):1570. doi: 10.3390/foods10071570. 𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀: https://www.thespecialsaucepodcast.com/podcast/special-sauce-kenji-on-cooking-with-fish-sauce-and-adam-chandler-on-fast-food-1-2/ https://kitchen-theory.com/understanding-aroma-compounds/ https://www.restaurantbusinessonline.com/how-heat-affects-flavor https://www.americastestkitchen.com/cooksillustrated/articles/5901-for https://www.americastestkitchen.com/cooksillustrated/how_tos/5771-the-dissipating-aroma-of-banana-bread https://www.thoughtco.com/aroma-compounds-4142268 https://www.seriouseats.com/ask-the-food-lab-do-i-really-need-to-reduce-w 𝗦𝘂𝗽𝗲𝗿-𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝗲𝘅𝗽𝗲𝗿𝘁𝘀 𝘄𝗵𝗼 𝗰𝗼𝗺𝗺𝘂𝗻𝗶𝗰𝗮𝘁𝗲𝗱 𝘄𝗶𝘁𝗵 𝗺𝗲 𝗮𝗯𝗼𝘂𝘁 𝘁𝗵𝗶𝘀 𝘁𝗼𝗽𝗶𝗰: -Dr. Keith Cadwallader, Professor of Food Chemistry at the University of Illinois at Urbana-Champaign Youtube | https://youtube.com/minutefood TikTok | https://tiktok.com/@minutefood_ Twitter | https://twitter.com/minutefood Instagram | https://instagram.com/minutefood_ Facebook | https://facebook.com/minutefood

For a limited time only, get your first 6-bottle box, a $150+ value, for just $55! Follow this link (https://bit.ly/BrightCellarsMinuteNov) to take the quiz and see your personalized wine matches. The food in Japan is *really* delicious, but why that is – and what exactly we can learn from it – is complicated. MinuteFood is created by Kate Yoshida, Arcadi Garcia & Bill Mead, and produced by Neptune Studios LLC. Youtube | https://youtube.com/minutefood TikTok | https://tiktok.com/@minutefood_ Twitter | https://twitter.com/minutefood Instagram | https://instagram.com/minutefood_ Facebook | https://facebook.com/minutefood

The first 100 people to use code MINUTEFOOD at the link below will get 60% off of Incogni: https://incogni.com/minutefood Almost every culture agrees that scorched rice is delicious, and honestly I love that for us. Here’s WHY it’s so good and HOW you can do it at home! 𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆: - Cuevas, Rosa Paula, Annalyn De Guia, and Matty Demont. “Developing a Framework of Gastronomic Systems Research to Unravel Drivers of Food Choice.” International Journal of Gastronomy and Food Science 9 (October 2017): 88–99. https://doi.org/10.1016/j.ijgfs.2017.06.001. - Delgado-Andrade, Cristina, Isabel Seiquer, Ana Haro, Rosa Castellano, and M. Pilar Navarro. “Development of the Maillard Reaction in Foods Cooked by Different Techniques. Intake of Maillard-Derived Compounds.” Food Chemistry 122, no. 1 (September 2010): 145–53. https://doi.org/10.1016/j.foodchem.2010.02.031. - Barea-Ramos, Juan Diego, José Pedro Santos, Jesús Lozano, María José Rodríguez, Ismael Montero-Fernández, and Daniel Martín-Vertedor. “Detection of Aroma Profile in Spanish Rice Paella during Socarrat Formation by Electronic Nose and Sensory Panel.” Chemosensors 11, no. 6 (June 11, 2023): 342. https://doi.org/10.3390/chemosensors11060342. - Pellegrino, Robert, Bobby K. Cheon, Ciarán G. Forde, Anna Oleszkiewicz, Michal Pieniak, and Curtis R. Luckett. “The Contribution of Texture Contrasts and Combinations to Food Acceptance across Cultures.” Journal of Texture Studies 51, no. 2 (April 2020): 225–31. https://doi.org/10.1111/jtxs.12494. - Szczesniak, Alina S., and Earl L. Kahn. “Texture Contrasts and Combinations: A Valued Consumer Attribute.” Journal of Texture Studies 15, no. 3 (September 1984): 285–301. https://doi.org/10.1111/j.1745-4603.1984.tb00385.x. - Delgado-Andrade, Cristina, Francisco J. Morales, Isabel Seiquer, and M. Pilar Navarro. “Maillard Reaction Products Profile and Intake from Spanish Typical Dishes.” Food Research International 43, no. 5 (June 1, 2010): 1304–11. https://doi.org/10.1016/j.foodres.2010.03.018. -Hellwig M, Henle T. (2014) Baking, ageing, diabetes: a short history of the Maillard reaction. Angew Chem Int Ed Engl 53(39):10316-29. doi: 10.1002/anie.201308808. -Liu S, Sun H, Ma G, Zhang T, Wang L, Pei H, Li X, Gao L. (2022) Insights into flavor and key influencing factors of Maillard reaction products: A recent update. Front Nutr. 9:973677. doi: 10.3389/fnut.2022.973677. - Dickinson, E (2018) Critical Evaluation of Crispy and Crunchy Textures: A Review. International Journal of Food Properties 16 (5): 949–963. https://www.tandfonline.com/doi/full/10.1080/10942912.2011.573116 - Acevedo, Nuria Cristina, Carolina Schebor, and Pilar Buera. “Impact of Starch Gelatinization on the Kinetics of Maillard Reaction in Freeze-Dried Potato Systems.” Food and Bioprocess Technology 5, no. 6 (August 1, 2012): 2428–34. https://doi.org/10.1007/s11947-011-0541-7. 𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀: - The thrilling dare of scorched rice https://www.nytimes.com/2021/11/11/t-magazine/scorched-burnt-rice.html - The Science of Paella | Lecture 6 (2012) https://www.youtube.com/watch?v=dp_ye3sTE_c MinuteFood is created by Kate Yoshida, Arcadi Garcia & Leonardo Souza, and produced by Neptune Studios LLC. Youtube | https://youtube.com/minutefood TikTok | https://tiktok.com/@minutefood_ Twitter | https://twitter.com/minutefood Instagram | https://instagram.com/minutefood_ Facebook | https://facebook.com/minutefood

Get an exclusive @Surfshark deal! Enter promo code MINUTEFOOD for an extra 3 months free at https://surfshark.deals/MINUTEFOOD Your pan is hot, and you’re ready to cook, but which fat do you reach for: butter, or oil? 𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆: -Bueschelberger HG, Tirok S, Stoffels I & Schoeppe A (2014). Lecithins. Emulsifiers in food technology, 21-60. https://doi.org/10.1002/9781118921265.ch2 -Chaiyasit W, Elias RJ, McClements DJ, Decker EA (2007). Role of physical structures in bulk oils on lipid oxidation. Critical Reviews in Food Science Nutrition 47(3): 299-317. https://doi.org/10.1080/10408390600754248 -Gunstone F (Ed) (2011). Vegetable oils in food technology: composition, properties and uses. John Wiley & Sons. https://doi.org/10.1002/9781444339925 -Ogrodowska D, Staniewska K, Kowalik J (2021). The effect of triacylglycerol and fatty acid composition on the rheological properties of butter. International Dairy Journal 114:104913. https://doi.org/10.1016/j.idairyj.2020.104913 -Nishide T, Shimizu M, Tiffany TR & Ogawa H (2004). Cooking oil: cooking properties and sensory evaluation. Diacylglycerol oil, 197-207. https://www.cabdirect.org/cabdirect/abstract/20043188829 -Pimpin L, Wu JH, Haskelberg H, Del Gobbo L, Mozaffarian D (2016).Is Butter Back? A Systematic Review and Meta-Analysis of Butter Consumption and Risk of Cardiovascular Disease, Diabetes, and Total Mortality. PLoS One 11(6):e0158118. https://doi.org/0.1371/journal.pone.0158118. -Ramsden CE, Zamora D, Majchrzak-Hong S, Faurot KR, Broste SK, Frantz RP, Davis JM, Ringel A, Suchindran CM, Hibbeln JR (2016). Re-evaluation of the traditional diet-heart hypothesis: analysis of recovered data from Minnesota Coronary Experiment (1968-73). BMJ i1246. http://dx.doi.org/10.1136/bmj.i1246 𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀: https://www.bonappetit.com/story/butter-vs-oil https://www.reddit.com/r/carbonsteel/comments/l27ida/eggs_stick_with_oil_but_not_butter_why/ https://www.reddit.com/r/Cooking/comments/tw43fs/why_do_some_fats_make_eggs_stick/ https://www.reddit.com/r/carbonsteel/comments/l7bwdr/butter_vs_oil_fried_egg_test/ https://hestancue.com/blogs/blog-recipes/how-to-cook-perfect-eggs https://www.reddit.com/r/AskCulinary/comments/oqs2ex/why_is_cooking_spray_slipperier_that_oil/ https://www.seriouseats.com/cooking-fats-101-whats-a-smoke-point-and-why-does-it-matter https://www.zeroacre.com/blog/cooking-oil-smoke-points https://www.cdr.wisc.edu/butter-science-101 MinuteFood is created by Kate Yoshida, Arcadi Garcia & Bill Mead, and produced by Neptune Studios LLC. Youtube | https://youtube.com/minutefood TikTok | https://tiktok.com/@minutefood_ Twitter | https://twitter.com/minutefood Instagram | https://instagram.com/minutefood_ Facebook | https://facebook.com/minutefood

Double-dipping might *seem* gross, but what does the science *actually* say about it? 𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆: -Dawson P, Han I, Lynn D, Bailey C, Taylor A, Dawson, Martinez R (2015). Bacterial transfer to beverages during drinking games: 'beer pong'. International Journal of Food Safety, Nutrition and Public Health, 5(2). https://doi.org/10.1504/IJFSNPH.2015.067568 -Dawson P, Han I, Lynn D, Lackey J, Baker J, Martinez-Dawson R (2017). Bacterial transfer associated with blowing out candles on a birthday cake. Journal of Food Research 6(4). https://doi.org/10.5539/jfr.v6n4p1 -Dawson P (2020). Person to person transfer of bacteria through food. Medical Research Archives 8(5). https://esmed.org/MRA/mra/article/view/2105/193545568 -Micik RE, Miller RL, Mazzarella MA, Ryge G (1969). Studies on Dental Aerobiology: I. Bacterial Aerosols Generated during Dental Procedures. Journal of Dental Research, 48(1) 49–56. https://doi.org/10.1177/00220345690480012401 -Petrović, T and D'Agostino M (2016). Antimicrobial Food Packaging || Viral Contamination of Food 65–79. https://doi.org/10.1016%2FB978-0-12-800723-5.00005-X -Trevino J, Ballieu B, Rachel Y, Danna S, Harris G, Dejonckheere J, Dimitroff D, Philips M, Han I, Moore C, and Dawson P (2009). Effect of biting before dipping (double-dipping) chips on the bacterial population of the dipping solution. Journal of Food Safety 29 (1) 37-48. https://doi.org/10.1111/j.1745-4565.2008.00137.x 𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀: -https://qz.com/795359/how-unsanitary-is-double-dipping-anyway -https://www.scientificamerican.com/article/is-double-dipping-a-food-safety-problem-or-just-a-nasty-habit/ -https://www.nytimes.com/2008/01/30/dining/30curious.html -https://www.vox.com/2014/7/15/5899423/double-dipping-science-bacteria-health -https://www.thrillist.com/eat/nation/is-double-dipping-bad -https://www.riskyornot.co/episodes/tag/Double+dipping 𝗦𝘂𝗽𝗲𝗿-𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝗲𝘅𝗽𝗲𝗿𝘁𝘀 𝘄𝗵𝗼 𝗰𝗼𝗺𝗺𝘂𝗻𝗶𝗰𝗮𝘁𝗲𝗱 𝘄𝗶𝘁𝗵 𝗺𝗲 𝗮𝗯𝗼𝘂𝘁 𝘁𝗵𝗶𝘀 𝘁𝗼𝗽𝗶𝗰: -Dr. Paul Dawson, Professor in the Food, Nutrition, and Packaging Sciences Department at Clemson University - Dr. Donald Schaffner, Distinguished Professor and Chair of the Department of Food Science at Rutgers University MinuteFood is created by Kate Yoshida, Arcadi Garcia & Bill Mead, and produced by Neptune Studios LLC. Youtube | https://youtube.com/minutefood TikTok | https://tiktok.com/@minutefood_ Twitter | https://twitter.com/minutefood Instagram | https://instagram.com/minutefood_ Facebook | https://facebook.com/minutefood

To learn more about Defend Our Health and to help support a cleaner future, check out http://www.defendourhealth.org/donate. To watch the MinuteEarth video on PFAS, click here: https://youtu.be/H3aFzQdWQTg 𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆: -Cousins IT, Goldenman G, Herzke D, Lohmann R, Miller M, Ng CA, Patton S, Scheringer M, Trier X, Vierke L, Wang Z, Dewitt JC (2019) The concept of essential use for determining when uses of PFASs can be phased out. Environ Sci. https://doi.org/10.1039/c9em00163h -DeLuca NM, Angrish M, Wilkins A, Thayer K, Hubal EAC (2021). Human exposure pathways to poly- and perfluoroalkyl substances (PFAS) from indoor media: A systematic review protocol, Environment International 146: 106308. https://doi.org/10.1016/j.envint.2020.106308 -Fenton SE, Ducatman A, Boobis A, DeWitt JC, Lau C, Ng C, Smith JS, Roberts SM (2021). Per- and Polyfluoroalkyl Substance Toxicity and Human Health Review: Current State of Knowledge and Strategies for Informing Future Research. Environmental Toxicolology and Chemistry 40(3):606-630. https://doi.org/10.1002%2Fetc.4890 -Guo Z, Liu X, Krebs KA, Roache NF ( 2009). Perfluorocarboxylic acid content in 116 articles of commerce. Research Triangle Park, NC: US Environmental Protection Agency. http://chm.pops.int/Portals/0/download.aspx?d=UNEP-POPS-NIP-GUID-ArticlePaperPFOSInv-3.En.Pdf -Lewis RC, Johns LE, Meeker JD (2015). Serum Biomarkers of Exposure to Perfluoroalkyl Substances in Relation to Serum Testosterone and Measures of Thyroid Function among Adults and Adolescents from NHANES 2011–2012. Int Journal of Environmental Research and Public Health 12(6):6098–114. https://doi.org/10.3390/ijerph120606098 -Vorst KL, Saab N, Silva P, Curtzwiler G, Steketee A (2021). Risk assessment of per- and polyfluoroalkyl substances (PFAS) in food: Symposium proceedings. Trends in Food and Society 116: 1203-1211. https://doi.org/10.1016/j.tifs.2021.05.038 𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀: -https://blog.ucsusa.org/science-blogger/what-lessons-should-we-learn-from-the-pfas-crisis/ -https://www.pbs.org/newshour/science/pfas-are-everywhere-what-can-we-do-to-change-that -https://www.theatlantic.com/health/archive/2023/02/so-are-nonstick-pans-safe-or-what/672965/ -https://www.seriouseats.com/stop-cooking-everything-on-nonstick -https://www.cancer.org/cancer/risk-prevention/chemicals/teflon-and-perfluorooctanoic-acid-pfoa.html -https://www.motherjones.com/environment/2007/05/teflon-forever/ -https://theintercept.com/2015/08/20/teflon-toxin-dupont-slipped-past-epa/ -https://www.salon.com/2018/02/04/the-chemical-industry-doesnt-want-you-to-be-afraid-of-teflon-pans-you-should-be/ -https://www.scientificamerican.com/article/proposed-epa-rule-that-companies-report-toxic-forever-chemicals-lacks-limits-and-cleanup-requirement/ -https://www.vox.com/2022/8/25/23318667/pfas-forever-chemicals-safety-drinking-water 𝗦𝘂𝗽𝗲𝗿-𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝗲𝘅𝗽𝗲𝗿𝘁𝘀 𝘄𝗵𝗼 𝗰𝗼𝗺𝗺𝘂𝗻𝗶𝗰𝗮𝘁𝗲𝗱 𝘄𝗶𝘁𝗵 𝗺𝗲 𝗮𝗯𝗼𝘂𝘁 𝘁𝗵𝗶𝘀 𝘁𝗼𝗽𝗶𝗰: -Dr. Graham Peaslee, Professor, Department of Physics & Astronomy, University of Notre Dame MinuteFood is created by Kate Yoshida, Arcadi Garcia & Bill Mead, and produced by Neptune Studios LLC. Youtube | https://youtube.com/minutefood TikTok | https://tiktok.com/@minutefood_ Twitter | https://twitter.com/minutefood Instagram | https://instagram.com/minutefood_ Facebook | https://facebook.com/minutefood

For a limited time only, get your first 6-bottle box, a $150+ value, for just $60! Follow this link (https://bit.ly/BrightCellarsMinuteFood2) to take the quiz and see your personalized wine matches. You know all those meat alternatives out there? Here’s how they’re made - and why they don’t actually taste that much like real meat. 𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆: -He J, Evans NM, Liu H, Shao S. (2020) A review of research on plant-based meat alternatives: Driving forces, history, manufacturing, and consumer attitudes. Comprehensive Review of Food Science and Food Safety 19(5):2639-2656. https://doi.org/10.1111/1541-4337.12610 -Ismail I, Hwang YH, Joo ST. (2020) Meat analog as future food: a review. Journal of Animal Science 62(2):111-120. https://doi.org/10.5187%2Fjast.2020.62.2.111 -Kyriakopoulou, K (2019). Sustainable Meat Production and Processing || Plant-Based Meat Analogues. p 103–126. https://doi.org/10.1016/B978-0-12-814874-7.00006-7 -Moss R, LeBlanc J, Gorman M, Ritchie C, Duizer L, McSweeney MB (2023). A Prospective Review of the Sensory Properties of Plant-Based Dairy and Meat Alternatives with a Focus on Texture. Foods 12(8):1709. https://doi.org/10.3390/foods12081709 𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀: -https://www.escoffier.edu/blog/world-food-drink/how-is-plant-based-meat-made/ -https://www.egr.msu.edu/bae/sites/default/files/content/SS2021/Imitation%20Meat%20Production%20Process%20Overview.pdf -https://theconversation.com/how-scientists-make-plant-based-foods-taste-and-look-more-like-meat-156839 -https://gfi.org/science/the-science-of-plant-based-meat/deep-dive-plant-based-meat-crop-development/ -https://www.bonappetit.com/story/is-fake-meat-healthy 𝗦𝘂𝗽𝗲𝗿-𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝗰𝗼𝗺𝗽𝗮𝗻𝗶𝗲𝘀 𝘁𝗵𝗮𝘁 𝗮𝗹𝗹𝗼𝘄𝗲𝗱 𝗺𝗲 𝘁𝗼 𝘃𝗶𝘀𝗶𝘁 𝗮𝗻𝗱 𝗮𝘀𝗸 𝗹𝗼𝘁𝘀 𝗼𝗳 𝗾𝘂𝗲𝘀𝘁𝗶𝗼𝗻𝘀: -Eat JUST -Finless Foods -The Better Meat Co. MinuteFood is created by Kate Yoshida, Arcadi Garcia & Bill Mead, and produced by Neptune Studios LLC. Youtube | https://youtube.com/minutefood TikTok | https://tiktok.com/@minutefood_ Twitter | https://twitter.com/minutefood Instagram | https://instagram.com/minutefood_ Facebook | https://facebook.com/minutefood

Is meat grown in a lab the future of food - and is it actually any good?? I took a road trip to find out. **A HUGE thanks to GOOD Meat for letting me visit their facility and try their product, and to Finless Foods for providing a quick visit and some very helpful information. 𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆: -Allan, S. J., De Bank, P. A., & Ellis, M. J. (2019). Bioprocess design considerations for cultured meat production with a focus on the expansion bioreactor. Frontiers in Sustainable Food Systems, 3, 44. doi: 10.3389/fsufs.2019.00044 -Circus, V.E. and Robison, R. (2019) Exploring perceptions of sustainable proteins and meat attachment. British Food Journal, 121 (2). Doi: 10.1108/BFJ-01-2018-0025 -Derrick Risner et al, Environmental impacts of cultured meat: A cradle-to-gate life cycle assessment, bioRxiv (2023). DOI: 10.1101/2023.04.21.537778 -Garrison, Greg L.; Biermacher, Jon T.; Brorsen, B. Wade (December 2022). "How much will large-scale production of cell-cultured meat cost?". Journal of Agriculture and Food Research. 10: 100358. doi: 10.1016/j.jafr.2022.100358. -Humbird D. Scale-up economics for cultured meat. Biotechnol Bioeng. 2021 Aug;118(8):3239-3250. doi: 10.1002/bit.27848. -Kim S, Beier A, Schreyer HB, Bakshi BR. Environmental Life Cycle Assessment of a Novel Cultivated Meat Burger Patty in the United States. Sustainability. 2022; 14(23):16133. doi: 10.3390/su142316133 -Stephens N, Di Silvio L, Dunsford I, Ellis M, Glencross A, Sexton A. Bringing cultured meat to market: Technical, socio-political, and regulatory challenges in cellular agriculture. Trends Food Sci Technol. 2018 Aug;78:155-166. doi: 10.1016/j.tifs.2018.04.010. 𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀: -https://www.scientificamerican.com/article/meet-the-meat-paradox/ -https://www.theatlantic.com/ideas/archive/2023/07/plant-based-lab-grown-meat-start-up-investment/674639/ -https://www.mckinsey.com/industries/agriculture/our-insights/cultivated-meat-out-of-the-lab-into-the-frying-pan -https://thecounter.org/lab-grown-cultivated-meat-cost-at-scale/ MinuteFood is created by Kate Yoshida, Arcadi Garcia & Bill Mead, and produced by Neptune Studios LLC. Youtube | https://youtube.com/minutefood TikTok | https://tiktok.com/@minutefood_ Twitter | https://twitter.com/minutefood Instagram | https://instagram.com/minutefood_ Facebook | https://facebook.com/minutefood

Join us at http://patreon.com/minutefood! WTF is sous vide - and why are people obsessed with it? 𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆: -Baldwin, DE (2012). Sous vide cooking: A review. International Journal of Gastronomy and Food Science, 1(1), 15–30. doi:10.1016/j.ijgfs.2011.11.002 -Brenner MP.& Sorensen PM. (2015). Biophysics of molecular gastronomy. Cell, 161, 5-8 doi: 10.1016/j.cell.2015.03.002 -Creed, PG (1995). The sensory and nutritional quality of ‘sous vide’ foods. Food Control 6(1), 0–52. doi:10.1016/0956-7135(95)91453-r -Kathuria D, Dhiman AK, Attri S (2022). Sous vide, a culinary technique for improving quality of food products: A Review. Trends in Food Science Technology; 119:57–68. doi: 10.1016/j.tifs.2021.11.031 -Stringer, SC & Metris, A (2017). Predicting bacterial behaviour in sous vide food. International Journal of Gastronomy and Food Science, (), S1878450X17300689. doi:10.1016/j.ijgfs.2017.09.001 -Cui Z, Yan H, Manoli T, Mo H, Bi J, Zhang H (2021). Advantages and challenges of sous vide cooking, Food Science and Technology Research 27 (1) 25-34. doi: 10.3136/fstr.27.25 𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀: -https://douglasbaldwin.com/sous-vide.html -http://cookingissues.com/primers/sous-vide/part-i-introduction-to-low-temperature-cooking-and-sous-vide/#sectionI1 -https://www.scientificamerican.com/article/the-science-of-sous-vide/ -https://www.seriouseats.com/first-thing-to-cook-with-sous-vide-immersion-circulator-essential-recipes -https://www.americastestkitchen.com/cooksillustrated/articles/566-all-about-sous-vide-cooking-reviews-recipes-how-to-guides -https://www.chefsteps.com/sous-vide MinuteFood is created by Kate Yoshida, Arcadi Garcia & Bill Mead, and produced by Neptune Studios LLC. Youtube | https://youtube.com/minutefood TikTok | https://tiktok.com/@minutefood_ Twitter | https://twitter.com/minutefood Instagram | https://instagram.com/minutefood_ Facebook | https://facebook.com/minutefood

To start using Tab for a Cause (AND help support reproductive health care), visit: https://tab.gladly.io/reproductive-health/minutefood/ Eggs with different color yolks taste different - but also exactly the same. 𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆: -Altmann BA, Trinks A, Mörlein D (2023) Consumer preferences for the color of unprocessed animal foods. J. Food Sci https://doi.org/10.1111/1750-3841.16485 -Chowdhury SD, Hassin BM, Das SC, Rashid MM & Ferdaus AJ (2008). Evaluation of Marigold Flower and Orange Skin as Sources of Xanthophyll Pigment for the Improvement of Egg Yolk Color. Journal of Poultry Science, 45, 265-272. https://doi.org/10.2141/jpsa.45.265 -Dunovan KE, Tremel JJ, Wheeler ME (2014). Prior probability and feature predictability interactively bias perceptual decisions. Neuropsychologia 61: 210–221. https://doi.org/10.1016/j.neuropsychologia.2014.06.024 -Fearne A, Lavelle, D (1996). Perceptions of food “quality” and the power of marketing communication: results of consumer research on a branded‐egg concept. Journal of Product & Brand Management, 5(2), 29–42. https://doi.org/10.1108/10610429610119423 -Hoegg J & Alba JW (2007) Taste Perception: More than Meets the Tongue. Journal of Consumer Research, 33(4); 490–498. https://doi.org/10.1086/510222 -Lee S, Lee K; Lee S; Song J (2013). Origin of human colour preference for food. Journal of Food Engineering, 119(3): 508–515. https://doi.org/10.1016/j.jfoodeng.2013.06.021 -Mizrak C, et al (2012). Determination of egg consumption and consumer habits in Turkey. Turkish Journal of Veterinary & Animal Sciences: 36(6). https://doi.org/10.3906/vet-1102-778 -Nys, Y (2000). Dietary carotenoids and egg yolk coloration - A review. Archiv fur Geflugelkunde. 64. 45-54. 𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀: -https://www.seriouseats.com/what-are-the-best-eggs -https://www.americastestkitchen.com/articles/3630-eat-the-rainbow-does-a-colorful-yolk-mean-a-better-egg -https://www.theglobeandmail.com/news/national/different-yolks-for-different-folks-why-we-judge-an-egg-by-itscolour/article30261516/ -https://www.theatlantic.com/health/archive/2014/09/food-color-trumps-flavor/380743/ -https://www.huffpost.com/entry/egg-yolk-color_n_5bd7357de4b0a8f17efa9109 -https://www.npr.org/sections/thesalt/2013/07/12/201501977/help-my-egg-yolks-are-freakishly-white -https://www.veterinariadigital.com/en/articulos/the-egg-yolk-color-and-pigments/ -https://nautil.us/the-colors-we-eat-rp-235536/ -https://www.dsm.com/anh/products-and-services/tools/yolkfan.html 𝗢𝘁𝗵𝗲𝗿 𝗴𝗿𝗲𝗮𝘁 𝗿𝗲𝗹𝗮𝘁𝗲𝗱 𝘃𝗶𝗱𝗲𝗼𝘀: -https://www.youtube.com/watch?v=qjbJKVm5VYo -https://www.youtube.com/watch?v=KL4PDa6PpLQ MinuteFood is created by Kate Yoshida, Arcadi Garcia & Bill Mead, and produced by Neptune Studios LLC. Youtube | https://youtube.com/minutefood TikTok | https://tiktok.com/@minutefood_ Twitter | https://twitter.com/minutefood Instagram | https://instagram.com/minutefood_ Facebook | https://facebook.com/minutefood

For a limited time only, get $100 off your subscription and a free wine tote! Follow our link (https://bit.ly/BrightCellarsMinuteFood) to take the quiz and see your personalized wine matches. You’ve heard a lot about umami, but you probably don’t know the full story. 𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆: -Clausen, MP.; Christensen, M; Djurhuus, TH; Duelund, L; Mouritsen, OG. (2018). The quest for umami: can sous vide contribute?. International Journal of Gastronomy and Food Science 13:129-133. https://doi.org/10.1016/j.ijgfs.2018.03.002 -Kumazawa, T.; Kurihara, K. (1990). Large synergism between monosodium glutamate and 5'-nucleotides in canine taste nerve responses. American Journal of Physiology-Regulatory, Integrative and Comparative Physiology, 259(3), R420–R426. https://doi.org/10.1152/ajpregu.1990.259.3.r420 -Schmidt, Charlotte Vinther; Olsen, Karsten; Mouritsen, Ole G. (2020). Umami synergy as the scientific principle behind taste-pairing champagne and oysters. Scientific Reports, 10(1): 20077. https://doi.org/10.1038/s41598-020-77107-w -Mouritsen, Ole G., Klavs Styrbæk, Jonas Drotner Mouritsen, and Mariela Johansen (2014). Umami: Unlocking the Secrets of the Fifth Taste. Columbia University Press. https://doi.org/10.7312/mour16890. -Mouritsen, O. & Khandelia, H. (2012). Molecular mechanism of the allosteric enhancement of the umami taste sensation. , 279(17). https://doi.org/10.1111/j.1742-4658.2012.08690.x -Schmidt, C.V., Mouritsen, O.G., 2022. Umami taste as a driver for sustainable eating. International Journal of Food Design 7: 187-203. https://doi.org/10.1386/ijfd_00045_3 -Yamaguchi, S. (1967). The Synergistic Taste Effect of Monosodium Glutamate and Disodium 5′-Inosinate. , 32(4), 473–478. https://doi.org/10.1111/j.1365-2621.1967.tb09715.x -Zhang, F.; Klebansky, B.; Fine, R. M.; Xu, H.; Pronin, A.; Liu, H.; Tachdjian, C.; Li, X. (2008). Molecular mechanism for the umami taste synergism. Proceedings of the National Academy of Sciences, 105(52), 20930–20934. https://doi.org/10.1073/pnas.0810174106 𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀: -https://www.umamiinfo.com/umamidb/ -http://www.ramenchemistry.com/blog/tag/Umami+Science -https://www.americastestkitchen.com/cooksillustrated/articles/5545-the-science-of-umami -https://www.theatlantic.com/health/archive/2023/05/msg-salt-intake-healthy/674025/ -https://www.nytimes.com/2020/01/16/dining/msg-chinese-restaurant-syndrome-merriam-webster-dictionary.html -https://scienceandfooducla.wordpress.com/2013/07/09/understanding-umami/ -https://www.nytimes.com/2020/01/16/dining/msg-chinese-restaurant-syndrome-merriam-webster-dictionary.html 𝗢𝘁𝗵𝗲𝗿 𝗴𝗿𝗲𝗮𝘁 𝗿𝗲𝗹𝗮𝘁𝗲𝗱 𝘃𝗶𝗱𝗲𝗼𝘀: -https://www.youtube.com/watch?v=E-POAKKH5IM -https://www.youtube.com/watch?v=j01NKgpZvLo -https://www.youtube.com/watch?v=D8BXYIZ_7sE -https://www.youtube.com/watch?v=6xEum2KHCyg -https://www.youtube.com/watch?v=7zEWtqkp1v8 𝗦𝘂𝗽𝗲𝗿-𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝗲𝘅𝗽𝗲𝗿𝘁𝘀 𝘄𝗵𝗼 𝗰𝗼𝗺𝗺𝘂𝗻𝗶𝗰𝗮𝘁𝗲𝗱 𝘄𝗶𝘁𝗵 𝗺𝗲 𝗮𝗯𝗼𝘂𝘁 𝘁𝗵𝗶𝘀 𝘁𝗼𝗽𝗶𝗰: -Dr. Ole Mouritsen, Professor (emeritus) of Gastrophysics and Culinary Food Innovation at the University of Copenhagen MinuteFood is created by Kate Yoshida, Arcadi Garcia & Bill Mead, and produced by Neptune Studios LLC. Youtube | https://youtube.com/minutefood TikTok | https://tiktok.com/@minutefood_ Twitter | https://twitter.com/minutefood Instagram | https://instagram.com/minutefood_ Facebook | https://facebook.com/minutefood

Get 15% off Crazy Aaron’s amazing science-meets-art-meets-fun putties with the discount code MINUTEFOOD: https://crazyaarons.com/discount/MINUTEFOOD Join the MinuteFood community (and get FREE PUTTY) at http://patreon.com/MinuteFood 𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆: -Cao, Wenbin (2012). The Development and Application of Microwave Heating || Effect of Microwave Heating on Flavour Generation and Food Processing. 10.5772/2619(Chapter 2). https://www.intechopen.com/chapters/40691 - Meda V., Orsat V., Raghavan V. (2017) The Microwave Processing of Foods. Woodhead Publishing; Cambridge, UK: 2017. Microwave heating and the dielectric properties of foods; pp. 23–43. https://www.sciencedirect.com/science/article/abs/pii/B9780081005286000024 -Parliment, Thomas H.; Morello, Michael J.; McGorrin, Robert J. (1993). Thermally Generated Flavors Volume 543 (Maillard, Microwave, and Extrusion Processes) || Flavor and Flavorings in Microwave Foods. 10.1021/bk-1994-0543(), 395–404. https://pubs.acs.org/doi/10.1021/bk-1994-0543.ch034 -Vollmer, Michael (2004). Physics of the microwave oven. Physics Education, 39(1), 74–81. http://www.sfu.ca/phys/346/121/resources/physics_of_microwave_ovens.pdf -Yeo, Helen C.H.; Shibamoto, Takayuki (1991). Chemical comparison of flavours in microwaved and conventionally heated foods. Trends in Food Science & Technology, 2(), 329–332. https://www.sciencedirect.com/science/article/abs/pii/0924224491907374 𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀: -https://www.scientificamerican.com/article/how-does-a-microwave-oven/ -https://www.businessinsider.com/how-do-microwaves-work-2014-6 -https://www.evilmadscientist.com/2011/microwave-oven-diagnostics-with-indian-snack-food/ -https://genuineideas.com/ArticlesIndex/wave.html -https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/cooking-microwave-ovens -https://passionatelycurioussci.weebly.com/blog/standing-waves-in-a-microwave (this was the inspiration for using color change putty!) -https://www.evilmadscientist.com/2011/microwave-oven-diagnostics-with-indian-snack-food/ -https://medium.com/starts-with-a-bang/throwback-thursday-the-physics-of-hot-pockets-1a3b579974ce -https://www.seriouseats.com/fry-garlic-shallots-in-microwave -https://www.seriouseats.com/toast-nuts-in-the-microwave -https://www.seriouseats.com/use-the-microwave-to-dry-your-herbs-for-long-lasting-intense-flavor -https://www.americastestkitchen.com/cooksillustrated/how_tos/6702-quick-microwave-kale-chips -https://www.americastestkitchen.com/cooksillustrated/how_tos/13347-microwave-cheese-crisps -https://food52.com/blog/14662-how-to-dehydrate-fruit-in-the-microwave-yes-that-s-right 𝗢𝘁𝗵𝗲𝗿 𝗴𝗿𝗲𝗮𝘁 𝗿𝗲𝗹𝗮𝘁𝗲𝗱 𝘃𝗶𝗱𝗲𝗼𝘀: -https://www.youtube.com/watch?v=jfZIDk2oRIQ&t (this whole series, which is by the expert I spoke to, is an amazing deep dive into the science of microwave cooking!) -https://www.youtube.com/watch?v=HwREvdUWSKE -https://www.youtube.com/watch?v=D9_2qtD8flo -https://youtu.be/wCrtk-pyP0I?t=99 𝗦𝘂𝗽𝗲𝗿-𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝗲𝘅𝗽𝗲𝗿𝘁𝘀 𝘄𝗵𝗼 𝗰𝗼𝗺𝗺𝘂𝗻𝗶𝗰𝗮𝘁𝗲𝗱 𝘄𝗶𝘁𝗵 𝗺𝗲 𝗮𝗯𝗼𝘂𝘁 𝘁𝗵𝗶𝘀 𝘁𝗼𝗽𝗶𝗰: -Dr. Ashim Datta, Professor in the Department of Biological and Environmental Engineering at the Cornell College of Agriculture and Life Sciences MinuteFood is created by Kate Yoshida, Arcadi Garcia & Bill Mead, and produced by Neptune Studios LLC. Youtube | https://youtube.com/minutefood TikTok | https://tiktok.com/@minutefood_ Twitter | https://twitter.com/minutefood Instagram | https://instagram.com/minutefood_ Facebook | https://facebook.com/minutefood

Watch the amazing video from our friends at Planet Wild to learn about how the European bison is supporting the restoration of ecosystems: https://youtu.be/Lq0xVQEG_fQ (And thanks to Meatstick for providing me with a smart wireless meat thermometer for the chicken experiments in this video!) 𝗛𝗲𝗿𝗲'𝘀 𝘁𝗵𝗲 𝗨𝗦𝗗𝗔 𝘁𝗮𝗯𝗹𝗲 𝘄𝗶𝘁𝗵 𝘁𝗶𝗺𝗲𝘀 𝗮𝗻𝗱 𝗵𝗼𝗹𝗱 𝘁𝗲𝗺𝗽𝘀 𝗳𝗼𝗿 𝗰𝗵𝗶𝗰𝗸𝗲𝗻 (𝗽𝟯𝟳) 𝗮𝗻𝗱 𝘁𝘂𝗿𝗸𝗲𝘆 (𝗽𝟯𝟴): https://www.fsis.usda.gov/sites/default/files/media_file/2021-12/Appendix-A.pdf 𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀: -https://www.scientificamerican.com/article/complex-origins-food-safety-rules/ -https://www.barfblog.com/2011/03/more-on-modernist-cuisine-and-bad-microbial-food-safety-colbert-careful-of-clostridium-in-the-pastrami/ -https://www.washingtonpost.com/food/2022/02/18/chicken-quarters-thighs-best-for-cooking/ -https://blog.thermoworks.com/chicken/thermal-tips-simple-roasted-chicken/ 𝗦𝘂𝗽𝗲𝗿-𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝗲𝘅𝗽𝗲𝗿𝘁𝘀 𝘄𝗵𝗼 𝗰𝗼𝗺𝗺𝘂𝗻𝗶𝗰𝗮𝘁𝗲𝗱 𝘄𝗶𝘁𝗵 𝗺𝗲 𝗮𝗯𝗼𝘂𝘁 𝘁𝗵𝗶𝘀 𝘁𝗼𝗽𝗶𝗰: -Dr. Benjamin Chapman, Department Head and Food Safety Specialist in the Department of Agricultural and Human Sciences at North Carolina State University -Dr. Donald Schaffner, Extension Specialist in Food Science and Distinguished Professor at Rutgers University MinuteFood is created by Kate Yoshida, Arcadi Garcia & Bill Mead, and produced by Neptune Studios LLC. Youtube | https://youtube.com/minutefood TikTok | https://tiktok.com/@minutefood_ Twitter | https://twitter.com/minutefood Instagram | https://instagram.com/minutefood_ Facebook | https://facebook.com/minutefood

Ok, just kidding...happy April Fool's Day! While you're here, please subscribe AND join our delightful community of nerdy food-lovers at http://www.patreon.com/minutefood

Want exclusive MinuteFood perks AND feel-good vibes? Visit http://patreon.com/Minutefood to join our new exclusive community! If disliking bitter foods evolved to keep us alive, why do we LOVE some bitter foods? 𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆: -Breslin PA. An evolutionary perspective on food and human taste. Curr Biol. 2013 May 6;23(9):R409-18. doi: 10.1016/j.cub.2013.04.010. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3680351/ -Drewnowski A. The science and complexity of bitter taste. Nutr Rev. 2001 Jun;59(6):163-9. doi: 10.1111/j.1753-4887.2001.tb07007.x. https://academic.oup.com/nutritionreviews/article/59/6/163/1934257 -Nissim I, Dagan-Wiener A, Niv MY. The taste of toxicity: A quantitative analysis of bitter and toxic molecules. IUBMB Life. 2017 Dec;69(12):938-946. doi: 10.1002/iub.1694. Epub 2017 Nov 11. https://iubmb.onlinelibrary.wiley.com/doi/full/10.1002/iub.1694 -Reed DR, Knaapila A. Genetics of taste and smell: poisons and pleasures. Prog Mol Biol Transl Sci. 2010;94:213-40. doi: 10.1016/B978-0-12-375003-7.00008-X. https://www.sciencedirect.com/science/article/abs/pii/B978012375003700008X -Wang X, Thomas SD, Zhang J. Relaxation of selective constraint and loss of function in the evolution of human bitter taste receptor genes. Hum Mol Genet. 2004 Nov 1;13(21):2671-8. doi: 10.1093/hmg/ddh289. https://academic.oup.com/hmg/article/13/21/2671/587482 -Wooding S. Signatures of natural selection in a primate bitter taste receptor. J Mol Evol. 2011 Dec;73(5-6):257-65. doi: 10.1007/s00239-011-9481-0. https://link.springer.com/article/10.1007/s00239-011-9481-0 -Ustun B, Reissland N, Covey J, Schaal B, Blissett J. Flavor Sensing in Utero and Emerging Discriminative Behaviors in the Human Fetus. Psychol Sci. 2022 Oct;33(10):1651-1663. doi: 10.1177/09567976221105460. https://journals.sagepub.com/doi/10.1177/09567976221105460 -Wooding SP, Ramirez VA, Behrens M. Bitter taste receptors: Genes, evolution and health. Evol Med Public Health. 2021 Oct 13;9(1):431-447. doi: 10.1093/emph/eoab031. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8830313/ 𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀: -https://slate.com/technology/2015/01/why-do-we-like-bitter-foods.html -https://www.nytimes.com/2017/11/22/t-magazine/bitter-food.html -https://learn.genetics.utah.edu/content/basics/ptc 𝗦𝘂𝗽𝗲𝗿-𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝗲𝘅𝗽𝗲𝗿𝘁𝘀 𝘄𝗵𝗼 𝗰𝗼𝗺𝗺𝘂𝗻𝗶𝗰𝗮𝘁𝗲𝗱 𝘄𝗶𝘁𝗵 𝗺𝗲 𝗮𝗯𝗼𝘂𝘁 𝘁𝗵𝗶𝘀 𝘁𝗼𝗽𝗶𝗰: -Dr. Stephen Wooding, Assistant Professor of Anthropology and Heritage Studies at the University of California Merced MinuteFood is created by Kate Yoshida, Arcadi Garcia & Bill Mead, and produced by Neptune Studios LLC. Youtube | https://youtube.com/minutefood TikTok | https://tiktok.com/@minutefood_ Twitter | https://twitter.com/minutefood Instagram | https://instagram.com/minutefood_ Facebook | https://facebook.com/minutefood

Want exclusive MinuteFood perks AND feel-good vibes? Visit http://patreon.com/Minutefood to join our new exclusive community! You’ve probably heard of the Maillard reaction, but here's how it *actually* works (AND how to hack it). 𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆: -Hellwig M, Henle T. (2014) Baking, ageing, diabetes: a short history of the Maillard reaction. Angew Chem Int Ed Engl 53(39):10316-29. doi: 10.1002/anie.201308808. -Liu S, Sun H, Ma G, Zhang T, Wang L, Pei H, Li X, Gao L. (2022) Insights into flavor and key influencing factors of Maillard reaction products: A recent update. Front Nutr. 9:973677. doi: 10.3389/fnut.2022.973677. -Martins SFS, Jongen WMF, Van Boekel MAJS. (2000) A Review of Maillard Reaction in Food and Implications to Kinetic Modelling. Trends in Food Science & Technology 11: 364-373. -Mottram DS, Wedzicha BL, Dodson AT. (2002) Acrylamide is formed in the Maillard reaction. Nature. 419(6906):448-9. doi: 10.1038/419448a. -van Boekel MA. (2006) Formation of flavour compounds in the Maillard reaction. Biotechnol Adv. 24(2):230-3. doi: 10.1016/j.biotechadv.2005.11.004. 𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀: -https://www.youtube.com/watch?v=paLPaEKkcMs -https://www.seriouseats.com/what-is-maillard-reaction-cooking-science -https://cen.acs.org/articles/90/i40/Maillard-Reaction-Turns-100.html -https://www.chemistryworld.com/features/the-marvellous-maillard-reaction/3009723.article -https://www.scienceofcooking.com/maillard_reaction.htm -https://modernistcuisine.com/mc/the-maillard-reaction/ -https://foodcrumbles.com/maillard-reaction-mechanism-hard-core-chemistry/ -https://www.illinoisscience.org/2018/05/the-maillard-reaction-a-taste-of-food-chemistry/ 𝗦𝘂𝗽𝗲𝗿-𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝗲𝘅𝗽𝗲𝗿𝘁𝘀 𝘄𝗵𝗼 𝗰𝗼𝗺𝗺𝘂𝗻𝗶𝗰𝗮𝘁𝗲𝗱 𝘄𝗶𝘁𝗵 𝗺𝗲 𝗮𝗯𝗼𝘂𝘁 𝘁𝗵𝗶𝘀 𝘁𝗼𝗽𝗶𝗰: -Dr. Varoujan Yaylayan, Professor & Chair of the Department of Food Science & Agricultural Chemistry at McGill University MinuteFood is created by Kate Yoshida, Arcadi Garcia & Bill Mead, and produced by Neptune Studios LLC. Youtube | https://youtube.com/minutefood TikTok | https://tiktok.com/@minutefood_ Twitter | https://twitter.com/minutefood Instagram | https://instagram.com/minutefood_ Facebook | https://facebook.com/minutefood

Want exclusive MinuteFood perks AND feel-good vibes? Visit http://patreon.com/minutefood to join our new exclusive community! Wait a sec…how can meal kits (& grocery delivery services) POSSIBLY be sustainable? 𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆: -Gee IM, Davidson FT, Speetles BL, and Webber ME (2019). Deliver me from food waste: model framework for comparing the energy use of meal-kit delivery and groceries Journal of Clear Production 236. https://www.sciencedirect.com/science/article/abs/pii/S0959652619324011 -Gee IM, Heard B, Webber ME, and Miller S (2020). “The Future of Food: Environmental Lessons from E-Commerce," Environmental Science and Technology 54 (23): 14776–14784 https://pubs.acs.org/doi/10.1021/acs.est.0c01731 -Fenton K (2017). Unpacking the sustainability of Meal Kit Delivery : a comparative analysis of energy use, carbon emissions, and related costs for Meal Kit services and grocery stores. Master’s Thesis, University of Texas at Austin. https://repositories.lib.utexas.edu/bitstream/handle/2152/61651/FENTON-THESIS-2017.pdf?sequence=1 -Heard, BR et al (2019). Comparison of life cycle environmental impacts from meal kits and grocery store meals. Resources, Conservation and Recycling 147: 189-200 https://www.sciencedirect.com/science/article/abs/pii/S0921344919301703. -Kan M, Miller SA (2022). Environmental impacts of plastic packaging of food products. Resources, Conservation, and Recycling 180: 106156. https://www.sciencedirect.com/science/article/abs/pii/S0921344922000040 -Kunkel, CE (2020). Delivery or Not: The Effect of Grocery Delivery Services on Last Mile Emissions. Master's thesis, Harvard Extension School. https://dash.harvard.edu/handle/1/37365068 -Wygonik E, Goodchild AV (2018). Urban form and last-mile goods movement: Factors affecting vehicle miles travelled and emissions. Transportation Research Part D: Transport and Environment 61: 217–229. https://www.sciencedirect.com/science/article/abs/pii/S1361920916300025 𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀: -https://www.wired.com/story/is-online-grocery-shopping-better-for-the-planet/ -https://grist.org/article/should-i-trade-in-my-grocery-trips-for-a-meal-kit-subscription/?utm_source=tw&utm_medium=tweet&utm_campaign=FoodWaste -https://www.npr.org/sections/thesalt/2019/04/22/716010599/meal-kits-have-smaller-carbon-footprint-than-grocery-shopping-study-says -https://www.agclimate.net/2021/06/30/how-do-grocery-and-meal-kit-deliveries-impact-the-carbon-footprint-of-our-food/ -https://www.washington.edu/news/2013/04/29/grocery-delivery-service-is-greener-than-driving-to-the-store/ -https://www.youtube.com/watch?v=R7VD6K33ukw& 𝗦𝘂𝗽𝗲𝗿-𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝗲𝘅𝗽𝗲𝗿𝘁𝘀 𝘄𝗵𝗼 𝗰𝗼𝗺𝗺𝘂𝗻𝗶𝗰𝗮𝘁𝗲𝗱 𝘄𝗶𝘁𝗵 𝗺𝗲 𝗮𝗯𝗼𝘂𝘁 𝘁𝗵𝗶𝘀 𝘁𝗼𝗽𝗶𝗰: -Dr. Shelie Miller, School for Environment and Sustainability, University of Michigan -Dr. Isabella Gee, former postdoctoral fellow at the University of Texas at Austin MinuteFood is created by Kate Yoshida, Arcadi Garcia & Bill Mead, and produced by Neptune Studios LLC. Youtube | https://youtube.com/minutefood TikTok | https://tiktok.com/@minutefood_ Twitter | https://twitter.com/minutefood Instagram | https://instagram.com/minutefood_ Facebook | https://facebook.com/minutefood

We’re big fans of Animalogic, and we think you will be too! From panda sex to birds that impale their prey on thorns, go check out their weird and wonderful videos (and be sure to subscribe!): https://www.youtube.com/c/animalogic Carbon steel pans are some of the most versatile pans in a home cook’s kitchen - here’s why. 𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀: -https://www.seriouseats.com/what-makes-carbon-steel-pans-great-cast-iron-cookware -https://www.americastestkitchen.com/cooksillustrated/how_tos/9589-carbon-steel-versus-cast-iron -https://www.scienceofcooking.com/what-is-difference-cast-iron-and-carbon-steel.html -https://www.heritagesteel.us/blogs/cookware-knowledge/the-5-rules-of-good-cookware -https://www.americastestkitchen.com/cooksillustrated/articles/29-the-chefs-secret-weapon MinuteFood is created by Kate Yoshida, Arcadi Garcia & Bill Mead, and produced by Neptune Studios LLC. Youtube | https://youtube.com/minutefood TikTok | https://tiktok.com/@minutefood_ Twitter | https://twitter.com/minutefood Instagram | https://instagram.com/minutefood_ Facebook | https://facebook.com/minutefood

Want to donate to the highest-impact charities AND get your donation matched up to $100? Visit http://Givewell.org/MinuteFood. It’s not your imagination: Brussels sprouts used to suck. 𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆: -Baenas, N, Marhuenda, J; García-Viguera, C; Zafrilla, P; Moreno, D(2019). Influence of Cooking Methods on Glucosinolates and Isothiocyanates Content in Novel Cruciferous Foods. Foods, 8(7). doi:10.3390/foods8070257 -Ciska, E; Drabińska, N; Honke, J; Narwojsz, A (2015). Boiled Brussels sprouts: A rich source of glucosinolates and the corresponding nitriles. Journal of Functional Foods, 19: 91–99. doi:10.1016/j.jff.2015.09.008 -Barba, FJ, Nikmaram, N, Roohinejad, S; Khelfa, A, Zhu, Z; Koubaa, M (2016). Bioavailability of Glucosinolates and Their Breakdown Products: Impact of Processing. Frontiers in Nutrition, 3. doi:10.3389/fnut.2016.00024 -Hanschen, FS; Lamy, E; Schreiner, M; Rohn, S (2014). Reactivity and Stability of Glucosinolates and Their Breakdown Products in Foods. Angewandte Chemie International Edition, 53(43), 11430–11450. doi:10.1002/anie.201402639 -Kushad, MM.; Brown, AF; Kurilich, AC; Juvik, JA; Klein, BP; Wallig, MA; Jeffery, EH (1999). Variation of Glucosinolates in Vegetable Crops of Brassica oleracea. Journal of Agricultural and Food Chemistry, 47(4), 1541–1548. doi:10.1021/jf980985s -Traka, M; Mithen, R (2009). Glucosinolates, isothiocyanates and human health. , 8(1), 269–282. doi:10.1007/s11101-008-9103-7 -van Doorn, HE; van der Kruk, GC; van Holst, G; Raaijmakers-Ruijs, NCME; Postma, E; Groeneweg, B; Jongen, WHF (1998). The glucosinolates sinigrin and progoitrin are important determinants for taste preference and bitterness of Brussels sprouts. Journal of the Science of Food and Agriculture, 78(1), 30–38. https://onlinelibrary.wiley.com/doi/10.1002/(SICI)1097-0010(199809)78:1%3C30::AID-JSFA79%3E3.0.CO;2-N -Wu X; Huang, H; Childs, H; Wu, Y; Yu, L; Pehrsson, PR (2021). Glucosinolates in Brassica Vegetables: Characterization and Factors That Influence Distribution, Content, and Intake. Annual Review of Food Science and Technology 2021 12:1, 485-511. https://doi.org/10.1146/annurev-food-070620-025744. 𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀: -https://www.npr.org/sections/thesalt/2014/06/23/324895793/simple-tricks-can-tame-the-taste-of-broccoli-and-its-cousins -https://www.npr.org/sections/thesalt/2011/10/11/141238716/cooking-or-not-cooking-broccoli-to-protect-its-nutritional-riches -https://www.npr.org/sections/thesalt/2019/10/30/773457637/from-culinary-dud-to-stud-how-dutch-plant-breeders-built-our-brussels-sprouts-bo -https://www.hsph.harvard.edu/nutritionsource/2016/11/21/science-of-flavor-cruciferous-vegetables-brussels-sprouts/ -https://foodcrumbles.com/vegetable-science-cooking-brussel-sprouts/ -https://oxfordvitality.co.uk/blogs/news/glucosinolates-reason-broccoli-brussels-sprouts-are-good 𝗦𝘂𝗽𝗲𝗿-𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝗲𝘅𝗽𝗲𝗿𝘁𝘀 𝘄𝗵𝗼 𝗰𝗼𝗺𝗺𝘂𝗻𝗶𝗰𝗮𝘁𝗲𝗱 𝘄𝗶𝘁𝗵 𝗺𝗲 𝗮𝗯𝗼𝘂𝘁 𝘁𝗵𝗶𝘀 𝘁𝗼𝗽𝗶𝗰: -Dr. Luke Bell, Lecturer in Temperate Horticulture at the University of Reading School of Agriculture, Policy & Development MinuteFood is created by Kate Yoshida, Arcadi Garcia & Bill Mead, and produced by Neptune Studios LLC. Youtube | https://youtube.com/minutefood TikTok | https://tiktok.com/@minutefood_ Twitter | https://twitter.com/minutefood Instagram | https://instagram.com/minutefood_ Facebook | https://facebook.com/minutefood

To start using Tab for a Cause (AND help end hunger), visit: https://tab.gladly.io/ending-hunger/minutefood/ Why are there so many different kinds of salt, and does it *really* matter which one you use? 𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆: -Desarnaud et al (2021). Hopper Growth of Salt Crystals. J. Phys. Chem. Lett. 9: 2961-2966. https://doi.org/10.1021/acs.jpclett.8b01082 -Galvis-Sánchez, A. C. et al (2013). Sea salt. In MDL Guardia & A Gonzálvez (Eds.), Comprehensive analytical chemistry, Vol 60: 719-740. https://doi.org/10.1016/B978-0-444-59562-1.00026-8 -Mermelstein, NH (2014). Viewing Salt with a Grain of Salt. FOOD SAFETY & QUALITY. Food Technology Magazine. https://www.ift.org/~/media/food%20technology/pdf/2014/09/0914_col_foodsafetyquality.pdf -Quilaqueo M et al (2015). The morphology of salt crystals affects the perception of saltiness, Food Research 76(3): 675-681. https://doi.org/10.1016/j.foodres.2015.07.004. -Sainz-López N, Boski T, and Sampath DMR (2019). Fleur de sel composition and production: Analysis and numerical simulation in an artisanal saltern. Journal of Coastal Research, 35(6), 1200–1214. https://doi.org/10.2112/JCOASTRES-D-18-00132.1 -Warren, J K (2016) Evaporites: A compendium (ISBN 978-3-319-13511-3): Berlin, Springer. https://doi.org/10.1007/978-3-319-13512-0. 𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀: -https://heated.medium.com/are-you-using-the-right-salt-7066933577d2 -https://www.seriouseats.com/guide-to-salt -https://www.seriouseats.com/ask-the-food-lab-do-i-need-to-use-kosher-salt -https://www.seriouseats.com/salt-mining-how-to-cook-with-specialty-sea-salt-mark-bitterman -https://www.americastestkitchen.com/cooksillustrated/how_tos/5799-salt-types-and-measurements -https://www.americastestkitchen.com/taste_tests/2109-kosher-salt -https://www.mcgill.ca/oss/article/health-nutrition-you-asked/table-salt-kosher-salt-sea-salt-himalayan-salt-which-one-should-i-buy -https://amazingribs.com/more-technique-and-science/more-ingredients-glossaries/science-of-salt/ -https://seasalt.com/salt-101/gourmet-salt MinuteFood is created by Kate Yoshida, Arcadi Garcia & Bill Mead, and produced by Neptune Studios LLC. Youtube | https://youtube.com/minutefood TikTok | https://tiktok.com/@minutefood_ Twitter | https://twitter.com/minutefood Instagram | https://instagram.com/minutefood_ Facebook | https://facebook.com/minutefood

Why do some leftovers get better with age, and others get worse? 𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆: -Bandonill EH, Corpuz GG, Ablaza MJ, Tibayan PA, & Soco OC (2012). Consumers prefer low amylose-low gelatinization temperature rice, freshly cooked or staled. Philippine Journal of Crop Science. https://agris.fao.org/agris-search/search.do?recordID=PH2013000777 -Lorenz BAS, Langen N, Hartmann M, & Klink-Lehmann J (2018), Decomposing attitudes towards food leftovers: Implications for general attitude, intention and behavior. British Food Journal 120 (11): 2498-2509. https://doi.org/10.1108/BFJ-08-2017-0430. -Younathan, MT (1985). Causes and prevention of warmed-over flavor. In Proceedings of Am. Meat Sci. Assn. 38th Annual Reciprocal Meat Conf., Louisiana State University, Baton Rouge, pp. 74-80. https://meatscience.org/docs/default-source/publications-resources/rmc/1985/causes-and-prevention-of-warmed-over-flavor.pdf?sfvrsn=c914bbb3_2 𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀: -https://www.seriouseats.com/what-is-warmed-over-flavor-leftover-chicken-meat -https://www.forbes.com/sites/nadiaarumugam/2011/11/23/the-science-of-leftovers-why-they-taste-so-good/?sh=9324d2d7d270 𝗦𝘂𝗽𝗲𝗿-𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝗲𝘅𝗽𝗲𝗿𝘁𝘀 𝘄𝗵𝗼 𝗰𝗼𝗺𝗺𝘂𝗻𝗶𝗰𝗮𝘁𝗲𝗱 𝘄𝗶𝘁𝗵 𝗺𝗲 𝗮𝗯𝗼𝘂𝘁 𝘁𝗵𝗶𝘀 𝘁𝗼𝗽𝗶𝗰: -Dr. Pat Silcock, Research Associate Professor and Manager of the Product Development Research Centre at the University of Otago, New Zealand MinuteFood is created by Kate Yoshida, Arcadi Garcia & Bill Mead, and produced by Neptune Studios LLC. Youtube | https://youtube.com/minutefood TikTok | https://tiktok.com/@minutefood_ Twitter | https://twitter.com/minutefood Instagram | https://instagram.com/minutefood_ Facebook | https://facebook.com/minutefood

Thanks to Wondrium for sponsoring today's video! Signup for your FREE http://ow.ly/B6cn50LnlTh Here's why cooking a turkey is so hard - and how brining can help. 𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆: -Bandman E (1999). Solubility of myosin and the binding quality of meat products. In International Congress of Meat Science and Technology 45: 236-245. http://icomst-proceedings.helsinki.fi/papers/1999_04_04.pdf -McKee S & Alvarado C (2004) Marination and Brining of Poultry Products: Value Added. AMSA. 57th Annual Reciprocal Meat Conference June 20–23, 2004. https://meatscience.org/docs/default-source/publications-resources/rmc/2004/brining-and-marination---functional-ingredients(3).pdf?sfvrsn=2 -Offer G & Trinick J (1983). On the mechanism of water holding in meat: the swelling and shrinking of myofibrils. Meat Science 8: 245–281. https://doi.org/10.1016/0309-1740(83)90013-X -Pearce KL, Rosenvold K, Andersen HJ, David L, & Hopkins DJ. (2011) Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes – A review. Meat Science 89:111–124. https://doi.org/10.1016/j.meatsci.2011.04.007 -Voyle CA, Jolley PD, & Offer, GW. (1984) The Effect of Salt and Pyrophosphate on the Structure of Meat. Food Structure 3(2):3. https://core.ac.uk/download/pdf/32566262.pdf -Xiong, YL (2005). Role of myofibrillar proteins in water-binding in brine-enhanced meats. Food Research International 38(3): 281-287. http://dx.doi.org/10.1016/j.foodres.2004.03.013 𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀 & 𝗵𝗼𝘄-𝘁𝗼'𝘀: -https://www.wondrium.com/cooking-basics-what-everyone-should-know?lec=15 -https://www.americastestkitchen.com/cooksillustrated/how_tos/5804-brining-meat -https://www.seriouseats.com/how-to-dry-brine -https://amazingribs.com/wet-brining-vs-dry-brining/ -https://www.scienceofcooking.com/science-of-brining.html -https://barbecuebible.com/2014/05/02/science-brining/ -https://www.seriouseats.com/the-food-lab-the-truth-about-brining-turkey-thanksgiving -https://www.seriouseats.com/quick-and-dirty-guide-to-brining-turkey-chicken-thanksgiving -https://stellaculinary.com/content/brine/science-behind-brining.pdf -http://www.cookingforengineers.com/article/70/Brining 𝗦𝘂𝗽𝗲𝗿-𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝗲𝘅𝗽𝗲𝗿𝘁𝘀 𝘄𝗵𝗼 𝗰𝗼𝗺𝗺𝘂𝗻𝗶𝗰𝗮𝘁𝗲𝗱 𝘄𝗶𝘁𝗵 𝗺𝗲 𝗮𝗯𝗼𝘂𝘁 𝘁𝗵𝗶𝘀 𝘁𝗼𝗽𝗶𝗰: -Dr. Casey Owens, Novus International Professor of Poultry Science at the University of Arkansas MinuteFood is created by Kate Yoshida, Arcadi Garcia & Bill Mead, and produced by Neptune Studios LLC. Youtube | https://youtube.com/minutefood TikTok | https://tiktok.com/@minutefood_ Twitter | https://twitter.com/minutefood Instagram | https://instagram.com/minutefood_ Facebook | https://facebook.com/minutefood

Thank you to Wondrium for sponsoring today's video! Sign up for your FREE trial to Wondrium today: http://ow.ly/lqPV50L986j Dates on food have basically nothing to do with safety….so how DO you know if something is OK to eat? 𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆: -Broad Leib E, et al. (2016). Consumer Perceptions of Date Labels: National Survey, Harvard Food Law and Policy Clinic, National Consumer Institute and Johns Hopkins Center for a Livable Future. http://www.chlpi.org/​wp-content/​uploads/​2013/​12/​Consumer-Perceptions-on-Date-Labels_​May-2016.pdf. -Hall KD, et al (2009). The Progressive Increase of Food Waste in America and Its Environmental Impact. PLOS ONE 4(11): e7940. https://doi.org/10.1371/journal.pone.0007940 -NRDC (2012). Wasted: How America is losing up to 40 percent of its food from farm to fork to landfill. http://www.nrdc.org/food/files/wasted-food-IP.pdf. -NRDC (2013). The dating game: How confusing food date labels lead to food waste in America. http://www.nrdc.org/food/files/dating-game-report.pdf -NSW Food Authority (2010) Shelf life testing, 'Use-by” dates for food safety. http://www.foodauthority.nsw.gov.au. -WRAP (2011). Consumer Insight: Date Labels and Storage Guidance. https://wrap.org.uk/sites/default/files/2020-12/Consumer-insight-date-labels-and-storage-guidance.pdf -Van Garde SJ, Woodburn MJ (1987) Food discard practices of householders. J Am Diet Assoc. Mar;87(3):322-9. https://pubmed.ncbi.nlm.nih.gov/3819252/ 𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀: -https://www.canr.msu.edu/news/food_spoilage_and_food_pathogens_whats_the_difference -https://www.youtube.com/watch?v=bYUMFnxo-wY -https://www.riskyornot.co/ -https://theconversation.com/how-to-avoid-food-borne-illness-a-nutritionist-explains-153185 -https://www.fda.gov/consumers/consumer-updates/confused-date-labels-packaged-foods -https://www.theguardian.com/sustainable-business/2016/jun/26/food-waste-walmart-date-labels -https://www.youtube.com/watch?v=NgduUAu8s3g 𝗦𝘂𝗽𝗲𝗿-𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝗲𝘅𝗽𝗲𝗿𝘁𝘀 𝘄𝗵𝗼 𝗰𝗼𝗺𝗺𝘂𝗻𝗶𝗰𝗮𝘁𝗲𝗱 𝘄𝗶𝘁𝗵 𝗺𝗲 𝗮𝗯𝗼𝘂𝘁 𝘁𝗵𝗶𝘀 𝘁𝗼𝗽𝗶𝗰: -Dr. Jack Avens, Professor Emeritus, Department of Food Science & Human Nutrition at Colorado State University MinuteFood is created by Kate Yoshida, Arcadi Garcia & Bill Mead, and produced by Neptune Studios LLC. Youtube | https://youtube.com/minutefood TikTok | https://tiktok.com/@minutefood_ Twitter | https://twitter.com/minutefood Instagram | https://instagram.com/minutefood_ Facebook | https://facebook.com/minutefood

🌏 Get exclusive NordVPN deal here ➵ https://NordVPN.com/minutefood. It’s risk-free with Nord’s 30 day money-back guarantee!✌ What IS an air fryer - and is it worth the hype? 𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆: -Chang C, Wu G, Hui Zhang, Jin Q & Wang X. (2020) Deep-fried flavor: characteristics, formation mechanisms, and influencing factors, Critical Reviews in Food Science and Nutrition, 60:9, 1496-1514. https://www.tandfonline.com/doi/abs/10.1080/10408398.2019.1575792 -Hubbard, LJ and Farkas, BE (1999), A method for determining the convective heat transfer coefficient during immersion frying. Journal of Food Process Engineering, 22: 201-214. https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1745-4530.1999.tb00481.x -Liu, L, Huang, P, Xie W, Wang J, Li Y, Wang H, Xu H, Bai F, Zhou X, Gao R, & Zhao Y. (2022). Effect of air fryer frying temperature on the quality attributes of sturgeon steak and comparison of its performance with traditional deep fat frying. Food Science & Nutrition, 10, 342– 353. https://onlinelibrary.wiley.com/doi/full/10.1002/fsn3.2472 -Shaker M. Air Frying a New Technique for Produce of Healthy Fried Potato Strips. Journal of Food and Nutrition Sciences. Vol. 2, No. 4, 2014, pp. 200-206. https://www.sciencepublishinggroup.com/journal/paperinfo?journalid=154&doi=10.11648/j.jfns.20140204.26 -Teruel MdR, Gordon M, Linares MB, Garrido MD, Ahromrit A,and Niranjan K. (2015), A Comparative Study of the Characteristics of French Fries Produced by Deep Fat Frying and Air Frying. Journal of Food Science, 80: E349-E358. https://ift.onlinelibrary.wiley.com/doi/abs/10.1111/1750-3841.12753 -Yamsaengsung R & Saibandith B. (2020). Deep Fat Frying of Food. In Holden, N. M., Wolfe, M. L., Ogejo, J. A., & Cummins, E. J. (Ed.), Introduction to Biosystems Engineering. https://doi.org/10.21061/IntroBiosystemsEngineering/Frying_Food 𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀: -https://www.youtube.com/watch?v=hU3QxDZ889M -http://apds.nl/development-en/what-is-rapid-air-technology/ -https://www.nytimes.com/2019/04/01/dining/air-fryer-recipes.html) 𝗦𝘂𝗽𝗲𝗿-𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝗲𝘅𝗽𝗲𝗿𝘁𝘀 𝘄𝗵𝗼 𝘀𝗽𝗼𝗸𝗲 𝘄𝗶𝘁𝗵 𝗺𝗲 𝗮𝗯𝗼𝘂𝘁 𝘁𝗵𝗶𝘀 𝘁𝗼𝗽𝗶𝗰: -Dr. Kevin Keener, Professor in the School of Engineering & Barrett Family Foundation Chair in Sustainable Food Engineering at the University of Guelph MinuteFood is created by Kate Yoshida, Arcadi Garcia & Bill Mead, and produced by Neptune Studios LLC. Youtube | https://youtube.com/minutefood TikTok | https://tiktok.com/@minutefood_ Twitter | https://twitter.com/minutefood Instagram | https://instagram.com/minutefood_ Facebook | https://facebook.com/minutefood

Thank you to Wondrium for sponsoring today's video! Sign up for your FREE trial to Wondrium here: http://ow.ly/hy5050KCrGE Fats add flavor to food in all sorts of ways - but they can also backfire. 𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆: -de Roos KB (2006). How lipids influence flavor perception, in Shahidi F and Weenen H, Food Lipids: Chemistry, Flavor, and Texture 920, Washington, DC. https://pubs.acs.org/doi/10.1021/bk-2005-0920.ch012 -Forss, DA (1969). Role of lipids in flavors. J. Agric. Food Chem. 1969, 17, 4, 681–685. https://pubs.acs.org/doi/10.1021/jf60164a015 -Garcia-Oliveira P, Jimenez-Lopez C, Lourenço-Lopes C, Chamorro F, Pereira AG, Carrera-Casais A, Fraga-Corral M, Carpena M, Simal-Gandara J, Prieto MA. (2021) Evolution of Flavors in Extra Virgin Olive Oil Shelf-Life. Antioxidants 10(3):368. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7997466/ -Guichard E. Interaction of aroma compounds with food matrices. In: Parker J.K., Elmore J.S., Methven L., editors. Flavour Development, Analysis and Perception in Food and Beverages. WP Woodhead Publishing; Shaston, UK: Elsevier; Amsterdam: 2015. pp. 273–295. https://www.sciencedirect.com/science/article/pii/B9781782421030000138 -Jo C, and Ahn DU. (1999) Fat reduces volatiles production in oil emulsion system analyzed by purge and trap dynamic headspace/gas chromatography, J. Food Sci. 64, 641–643. http://lib3.dss.go.th/fulltext/Journal/Journal%20of%20food%20science/1999%20v.64/no.4/jfsv64n4p641-643ms4388%5B1%5D.pdf -Mallia S, Escher F & Schlichtherle-Cerny H. (2008) Aroma-active compounds of butter: a review. Eur Food Res Technol 226, 315–325. https://link.springer.com/article/10.1007/s00217-006-0555-y -Relkin P, Fabre M, Guichard E. (2004) Effect of fat nature and aroma compound hydrophobicity on flavor release from complex food emulsions. J. Agric. Food Chem. 52, 20: 6257–6263. https://pubs.acs.org/doi/10.1021/jf049477a -Vilgis TA. (2013) Texture, taste and aroma: multi-scale materials and the gastrophysics of food. Flavour 2, 12. https://flavourjournal.biomedcentral.com/articles/10.1186/2044-7248-2-12 𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀 & 𝗵𝗼𝘄-𝘁𝗼𝘀: -https://www.seriouseats.com/what-sets-fats-and-oils-apart-from-other-cooking-liquids -https://www.cooksillustrated.com/videos/3810-why-animal-fats-taste-so-good -https://www.youtube.com/watch?v=JdeYqR2YUR0 -https://www.bonappetit.com/story/cooking-with-fat 𝗦𝘂𝗽𝗲𝗿-𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝗲𝘅𝗽𝗲𝗿𝘁𝘀 𝘄𝗵𝗼 𝘀𝗽𝗼𝗸𝗲 𝘄𝗶𝘁𝗵 𝗺𝗲 𝗮𝗯𝗼𝘂𝘁 𝘁𝗵𝗶𝘀 𝘁𝗼𝗽𝗶𝗰: -John Coupland, Professor of Food Science at Penn State University -Gary Reineccius, Professor Emeritus in the Department of Food Science and Nutrition at the University of Minnesota MinuteFood is created by Kate Yoshida, Arcadi Garcia & Bill Mead, and produced by Neptune Studios LLC. Youtube | https://youtube.com/minutefood TikTok | https://tiktok.com/@minutefood_ Twitter | https://twitter.com/minutefood Instagram | https://instagram.com/minutefood_ Facebook | https://facebook.com/minutefood

Get 20% off an entire year of Brilliant’s interactive, educational content - including the new MinuteEarth course! - at brilliant.org/MinuteFood. What’s with all the different kinds of vanilla - and are the pricey ones worth it? 𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆: -Fache, M, Boutevin, B, Caillol, S. (201) Vanillin production from lignin and its use as a renewable chemical. ACS Sustain. Chem. Eng. 4: 35–46. https://pubs.acs.org/doi/10.1021/acssuschemeng.5b01344 -Kirk, RE, Othmer, DF, & Mann, CA (2000). Vanillin. Encyclopedia of Chemical Technology. https://onlinelibrary.wiley.com/doi/10.1002/0471238961.2201140905191615.a01 -Maeda, M., Hosoya, T., Yoshioka, K. et al. (2018) Vanillin production from native softwood lignin in the presence of tetrabutylammonium ion. J Wood Sci 64, 810–815. https://jwoodscience.springeropen.com/articles/10.1007/s10086-018-1766-0 -Ravendra K, Prem S, (2012). A Review on the Vanillin derivatives showing various biological activities. International Journal of PharmTech Research 4: 266-279. https://www.semanticscholar.org/paper/A-Review-on-the-Vanillin-derivatives-showing-Kumar-Sharma/9e668d3d5258cf8bbfb45c296764dbd805b4b123 -Sharp MD, Kocaoglu-Vurma NA, Langford V, Rodriguez-Saona LE, Harper WJ (2012). Rapid discrimination and characterization of vanilla bean extracts by attenuated total reflection infrared spectroscopy and selected ion flow tube mass spectrometry. J Food Sci. 77 (3):C284-92. https://pubmed.ncbi.nlm.nih.gov/22384952/ 𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀 & 𝗵𝗼𝘄-𝘁𝗼𝘀: -https://www.femaflavor.org/sites/default/files/2020-02/Perfumer%20and%20Flavorist%20-%20May%202018%20-%20Vanilla%20Paper_no%20ads.pdf -https://sitn.hms.harvard.edu/flash/2015/the-flavor-rundown-natural-vs-artificial-flavors/ -http://cooksvanilla.com/everything-you-need-to-know-about-vanillin/ -https://www.bakitbox.com/real-vanilla-vs-imitation-vanilla/ -https://www.cooksillustrated.com/how_tos/5479-best-vanilla-practices -https://www.seriouseats.com/taste-test-is-better-vanilla-extract-worth-the-price MinuteFood is created by Kate Yoshida, Arcadi Garcia & Bill Mead, and produced by Neptune Studios LLC. Youtube | https://youtube.com/minutefood TikTok | https://tiktok.com/@minutefood_ Twitter | https://twitter.com/minutefood Instagram | https://instagram.com/minutefood_ Facebook | https://facebook.com/minutefood

Get 20% off an entire year of Brilliant’s interactive, educational content - including the new MinuteEarth course! - at https://www.brilliant.org/MinuteFood. Want to get super-crispy food at home? Maximize these two crisp-making qualities. 𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆: -Bordin K, Kunitake MT, Aracava KK, Trindade CSF (2013) Changes in food caused by deep fat frying: a review. Arch Latinoam Nutr 63:5–13. https://www.alanrevista.org/ediciones/2013/1/art-1/ -Choe, E and Min, DB (2007) Chemistry of Deep-Fat Frying Oils. Journal of Food Science 72: R77-R86. https://ift.onlinelibrary.wiley.com/doi/full/10.1111/j.1750-3841.2007.00352.x -Ziaiifar, A, Courtois, F and Trystram, G (2010) Porosity development and its effect on oil uptake during frying process. Journal of Food Process Engineering 33: 191–212. https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1745-4530.2008.00267.x -Dickinson, E (2018) Critical Evaluation of Crispy and Crunchy Textures: A Review. International Journal of Food Properties 16 (5): 949–963. https://www.tandfonline.com/doi/full/10.1080/10942912.2011.573116 𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀 & 𝗵𝗼𝘄-𝘁𝗼𝘀: -https://www.latimes.com/archives/la-xpm-1996-08-29-fo-38516-story.html -https://www.finecooking.com/article/the-science-of-frying -https://www.cooksillustrated.com/how_tos/8360-why-starch-gets-crispy-when-fried -https://www.seriouseats.com/use-vodka-for-crispier-fried-food -https://www.seriouseats.com/the-food-lab-batter-breading-deep-fry -https://www.youtube.com/watch?v=wXsgWJmgb0Q -https://www.youtube.com/watch?v=oTfgfoVb6io -https://www.youtube.com/watch?v=ISyE-1ovT28 𝗦𝘂𝗽𝗲𝗿-𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝗲𝘅𝗽𝗲𝗿𝘁𝘀 𝘄𝗵𝗼 𝘀𝗽𝗼𝗸𝗲 𝘄𝗶𝘁𝗵 𝗺𝗲 𝗮𝗯𝗼𝘂𝘁 𝘁𝗵𝗶𝘀 𝘁𝗼𝗽𝗶𝗰: -Lisa Duizer, Associate Professor & Chair of the Department of Food Science at the University of Guelph -Eric Decker, Professor & Head of the Department of Food Science at the University of Massachusetts, Amherst MinuteFood is created by Kate Yoshida, Arcadi Garcia & Bill Mead, and produced by Neptune Studios LLC. Youtube | https://youtube.com/minutefood TikTok | https://tiktok.com/@minutefood_ Twitter | https://twitter.com/minutefood Instagram | https://instagram.com/minutefood_ Facebook | https://facebook.com/minutefood

Geek out on your DNA with ADNTRO! Get started at https://adntro.com/en/?utm_source=youtube&utm_medium=cpc&utm_campaign=minutefood Not all spicy sensations are the same, so what does “spicy” actually mean? 𝗦𝘁𝗮𝗿𝘁 𝗲𝘅𝗽𝗹𝗼𝗿𝗶𝗻𝗴 𝘁𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆 𝗵𝗲𝗿𝗲: -https://www.frontiersin.org/articles/10.3389/fncel.2020.612480/full -https://www.ncbi.nlm.nih.gov/books/NBK5237/ -https://www.nature.com/articles/s41586-020-2480-9 -https://www.jneurosci.org/content/jneuro/30/12/4353.full.pdf -https://royalsocietypublishing.org/doi/10.1098/rspb.2013.1680 -https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3417484/ 𝗦𝗼𝗺𝗲 𝗼𝘁𝗵𝗲𝗿 𝗴𝗿𝗲𝗮𝘁 (& 𝗺𝗼𝗿𝗲 𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝘃𝗶𝗱𝗲𝗼𝘀 𝗼𝗻 𝘀𝗽𝗶𝗰𝘆 𝘀𝘁𝘂𝗳𝗳: -https://www.youtube.com/watch?v=rFZte2RlqaQ -https://www.pbs.org/wgbh/nova/video/hot-peppers/ -https://www.youtube.com/watch?v=83cgqZpLS_Q MinuteFood is created by Kate Yoshida, Arcadi Garcia & Bill Mead, and produced by Neptune Studios LLC. Youtube | https://youtube.com/minutefood TikTok | https://tiktok.com/@minutefood_ Twitter | https://twitter.com/minutefood Instagram | https://instagram.com/minutefood_ Facebook | https://facebook.com/minutefood

Fund carbon removal, offsets, climate policy & conservation–all in one subscription! Get started at https://www.wren.co/start/minutefood. Taking good care of your cast iron (or carbon steel!) cookware starts with understanding the chemistry it relies on. 𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀: -http://www.castironcollector.com/seasoning.php -https://cookingissues.com/2010/02/16/heavy-metal-the-science-of-cast-iron-cooking/ -https://www.scienceofcooking.com/science-of-cast-iron-skillet-cooking.html -https://chem.libretexts.org/Bookshelves/General_Chemistry/Book%3A_ChemPRIME_(Moore_et_al.)/08%3A_Properties_of_Organic_Compounds/8.26%3A_Cross-Linking 𝗛𝗲𝗹𝗽𝗳𝘂𝗹 𝗵𝗼𝘄-𝘁𝗼𝘀: -https://www.cooksillustrated.com/articles/381-how-to-clean-a-cast-iron-pan -https://www.cooksillustrated.com/articles/2279-how-to-season-carbon-steel-cookware -https://www.seriouseats.com/how-to-season-carbon-steel-pans -https://www.seriouseats.com/how-to-season-cast-iron-pans-skillets-cookware -https://www.youtube.com/watch?v=4_lEO-oYpyU 𝗦𝘂𝗽𝗲𝗿-𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝗲𝘅𝗽𝗲𝗿𝘁𝘀 𝘄𝗵𝗼 𝘀𝗽𝗼𝗸𝗲 𝘄𝗶𝘁𝗵 𝗺𝗲 𝗮𝗯𝗼𝘂𝘁 𝘁𝗵𝗶𝘀 𝘁𝗼𝗽𝗶𝗰: -Will Dichtel, Professor of Chemistry at Northwestern University -Michael Kessler, Dean & Professor at the College of Engineering at North Dakota State University MinuteFood is created by Kate Yoshida, Arcadi Garcia & Bill Mead, and produced by Neptune Studios LLC. Youtube | https://youtube.com/minutefood TikTok | https://tiktok.com/@minutefood_ Twitter | https://twitter.com/minutefood Instagram | https://instagram.com/minutefood_ Facebook | https://facebook.com/minutefood

Get 20% off plant-based, eco-friendly tableware with code MINUTE20 at https://www.zunglestore.com/discount/MINUTE20 Why does fish go bad so quickly - and what can you do about it? 𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆: -Baixas-Nogueras S, Bover-Cid S, Veciana-Nogués M, & Vidal-Carou M. (2002).Chemical and sensory changes in Mediterranean hake (Merluccius merluccius) under refrigeration (6-8ºC) and stored in ice. Journal of Agricultural and Food Chemistry 50, 6504-6510. https://pubs.acs.org/doi/abs/10.1021/jf025615p -Doyle JP. (1989). Seafood shelf life as a function of temperature. Alaska Sea-Gram No. 30. Marine. Advisory Program, University of Alaska, Fairbanks. https://seafood.oregonstate.edu/sites/agscid7/files/snic/seafood-shelf-life-as-a-function-of-temperature-1995.pdf -Erkmen O & Bozoglu T. (2016). Spoilage of fish and other seafoods. Food Microbiology: Principles into Practice 301-306. https://onlinelibrary.wiley.com/doi/abs/10.1002/9781119237860.ch18 -Huss HH. (1995). Quality and Quality changes in Fresh Fish. FAO Fisheries Technical Paper 348: FAO, United Nations, Rome. https://www.fao.org/3/v7180e/V7180E00.htm -Vladau V, Bud I, & Stefan R. (2008) Nutritive value of fish meat comparative to some animals meat. Animal Sciences and Biotechnologies 65: 301-5. https://journals.usamvcluj.ro/index.php/zootehnie/article/view/1070 𝗢𝘁𝗵𝗲𝗿 𝗴𝗼𝗼𝗱 (𝗺𝗼𝗿𝗲 𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀: Get some great tips and ideas for storing your fish here: https://www.seriouseats.com/best-way-to-store-fish-refrigerator-ice-packs 𝗦𝘂𝗽𝗲𝗿-𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝗲𝘅𝗽𝗲𝗿𝘁𝘀 𝘄𝗵𝗼 𝘀𝗽𝗼𝗸𝗲 𝘄𝗶𝘁𝗵 𝗺𝗲 𝗮𝗯𝗼𝘂𝘁 𝘁𝗵𝗶𝘀 𝘁𝗼𝗽𝗶𝗰: Brian Himelbloom, Associate Professor (retired) at the Kodiak Seafood and Marine Science Center, University of Alaska Fairbanks MinuteFood is created by Kate Yoshida & Arcadi Garcia, and produced by Neptune Studios LLC. Youtube | https://youtube.com/minutefood TikTok | https://tiktok.com/@minutefood_ Twitter | https://twitter.com/minutefood Instagram | https://instagram.com/minutefood_ Facebook | https://facebook.com/minutefood

Get 50% off your first hands-on science subscription box with code MINUTE50 at https://melscience.com/pr/87Y3-JEA8/ Whether you love OR hate garlic, understanding how it works can help it work better for you. 𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆: -Abe K, Hori Y, and Myoda T. (2020) Volatile compounds of fresh and processed garlic, Experimental and Therapeutic Medicine19: 1585-93. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6966211/ -Jones M, Hughes J, Tregova A, Milne J, Tomsett A, and Collin H. (2004) Biosynthesis of the flavour precursors of onion and garlic. Journal of Experimental Botany 55(404):1906. https://academic.oup.com/jxb/article/55/404/1903/772353 -Krest I and Keusgen M. (1999) Quality of herbal remedies from Allium sativum: differences between alliinase from garlic powder and fresh garlic. Planta Medica 65(2): 1 39-143. https://pubmed.ncbi.nlm.nih.gov/10193205/ -Prati P, Henrique CM, de Souza AS, Nuñez da Silva VS, and Bertolodo Pacheco MT. (2014) Evaluation of allicin stability in processed garlic of different cultivars. Food Science and Technology 34(3):623–8. https://www.scielo.br/j/cta/a/tkdVyQh6qyP7kxzwDShtbKj/?format=pdf&lang=en -Varga-Visi É, Jócsák I, Ferenc B, Végvári G. (2019) Effect of crushing and heating on the formation of volatile organosulfur compounds in garlic. CyTA-Journal of Food 17(1): 796-803. https://www.tandfonline.com/doi/full/10.1080/19476337.2019.1656288 𝗢𝘁𝗵𝗲𝗿 𝗴𝗼𝗼𝗱 (𝗺𝗼𝗿𝗲 𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀: As always, Serious Eats and Cooks Illustrated are awesome sources of excellent, science-backed information: https://www.cooksillustrated.com/how_tos/8896-experiment-bringing-out-the-best-in-garlic-powder https://www.cooksillustrated.com/how_tos/6583-taking-the-bite-out-of-garlic https://www.seriouseats.com/how-to-mince-chop-garlic-microplane-vs-garlic-press https://www.seriouseats.com/make-the-most-out-of-garlic-chopping-acid-heat https://www.seriouseats.com/ask-the-food-lab-on-developing-garlic-flavor 𝗦𝘂𝗽𝗲𝗿-𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝗲𝘅𝗽𝗲𝗿𝘁𝘀 𝘄𝗵𝗼 𝘀𝗽𝗼𝗸𝗲 𝘄𝗶𝘁𝗵 𝗺𝗲 𝗮𝗯𝗼𝘂𝘁 𝘁𝗵𝗶𝘀 𝘁𝗼𝗽𝗶𝗰: Meriel Jones, Honorary Senior Lecturer in Biochemistry & Systems Biology at the University of Liverpool MinuteFood is created by Kate Yoshida & Arcadi Garcia, and produced by Neptune Studios LLC. Youtube | https://youtube.com/minutefood TikTok | https://tiktok.com/@minutefood_ Twitter | https://twitter.com/minutefood Instagram | https://instagram.com/minutefood_ Facebook | https://facebook.com/minutefood

To start using Tab for a Cause (and help end hunger), go to: https://tab.gladly.io/ending-hunger/minutefood/ Have you ever smelled popcorn or cat pee in your wine? Here's why. 𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆: -Ferreira V, Lopez R. The actual and potential aroma of winemaking grapes. Biomolecules (2019) 9 (12):818. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6995537/pdf/biomolecules-09-00818.pdf -Ilc T, Werck-Reichhart D, Navrot N. Meta-analysis of the core aroma components of grape and wine aroma. Front. Plant Sci. (2016) 7: 1472. https://www.frontiersin.org/articles/10.3389/fpls.2016.01472/full -Styger G, Prior B, Bauer F. Wine flavor and aroma. J. Ind. Microbiol. Biotechnol. (2011) 38: 1145. https://academic.oup.com/jimb/article/38/9/1145/5994273 -Vilela A. Modulating wine pleasantness throughout wine-yeast co-inoculation or sequential inoculation. Fermentation 2020: 6(1), 22. https://www.mdpi.com/2311-5637/6/1/22/htm 𝗢𝘁𝗵𝗲𝗿 𝗴𝗼𝗼𝗱 (𝗺𝗼𝗿𝗲 𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀: https://www.winemag.com/2020/05/27/aromas-wine-describe-guide/ https://www.sciencehistory.org/distillations/scientia-vitis-decanting-the-chemistry-of-wine-flavor https://winefolly.com/deep-dive/some-science-to-wine-aromas/ https://bubblyprofessor.com/2018/05/17/everybody-in-the-pyrazine-pool/ https://daily.sevenfifty.com/the-science-of-terpenes-and-isoprenoids/ MinuteFood is created by Kate Yoshida, Arcadi Garcia & Alexander Vidal, and produced by Neptune Studios LLC. Youtube | https://youtube.com/minutefood TikTok | https://tiktok.com/@minutefood_ Twitter | https://twitter.com/minutefood Instagram | https://instagram.com/minutefood_ Facebook | https://facebook.com/minutefood

Offset your carbon footprint with Wren! Get started at https://www.wren.co/start/minutefood. It's possible to overcook your food AFTER you take if off the heat - but science can help you avoid it. 𝗦𝘂𝗽𝗲𝗿-𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝗲𝘅𝗽𝗲𝗿𝘁𝘀 𝘄𝗵𝗼 𝘀𝗽𝗼𝗸𝗲 𝘄𝗶𝘁𝗵 𝗺𝗲 𝗮𝗯𝗼𝘂𝘁 𝘁𝗵𝗶𝘀 𝘁𝗼𝗽𝗶𝗰: Martin Earl at ThermoWorks 𝗦𝗼𝗺𝗲 𝗴𝗼𝗼𝗱, 𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀: https://www.cooksillustrated.com/how_tos/6369-all-about-carryover-cooking https://blog.thermoworks.com/thermometer/carryover-cooking-what-happens-after-you-cook/ https://amazingribs.com/more-technique-and-science-more-cooking-science-carryover-cooking-problem-or-much-ado-about-nothing/ MinuteFood is created by Kate Yoshida, Arcadi Garcia & Alexander Vidal, and produced by Neptune Studios LLC. Youtube | https://youtube.com/minutefood TikTok | https://tiktok.com/@minutefood_ Twitter | https://twitter.com/minutefood Instagram | https://instagram.com/minutefood_ Facebook | https://facebook.com/minutefood

Want to see more? Subscribe! https://bit.ly/3vTRskN MinuteFood serves up the science of what we cook, eat, and drink - all with the goal of unlocking ultimate deliciousness. Created by Kate Yoshida & Arcadi Garcia.