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Explore 9 Ways to Cook Like a Scientist: Molecular Gastronomy with 1,100,737 views, 24,472 likes, and 899 comments. Experience the impact of this video content that has captured audience attention.

All cooking is technically science: we use chemistry and physics to steam, fry, bake, or microwave almost all of our meals. However, there are some cooking methods that delve into even deeper and stranger scientific territory—learn all about it with Michael Aranda in this new episode of SciShow! #cooking #chemistry #physics #kitchen Want a SciShow apron of your own?: https://store.dftba.com/products/scishow-apron ---------- Support SciShow by becoming a patron on Patreon: https://www.patreon.com/scishow ---------- Dooblydoo thanks go to the following Patreon supporters -- we couldn't make SciShow without them! Shout out to James Harshaw, Kevin Bealer, Mark Terrio-Cameron, Patrick Merrithew, Accalia Elementia, Charles Southerland, Fatima Iqbal, Benny, Kyle Anderson, Tim Curwick, Will and Sonja Marple, Philippe von Bergen, Bryce Daifuku, Chris Peters, Kathy Philip, Patrick D. Ashmore, Charles George, Bader AlGhamdi. ---------- Like SciShow? Want to help support us, and also get things to put on your walls, cover your torso and hold your liquids? Check out our awesome products over at DFTBA Records: http://dftba.com/scishow ---------- Looking for SciShow elsewhere on the internet? Facebook: http://www.facebook.com/scishow Twitter: http://www.twitter.com/scishow Tumblr: http://scishow.tumblr.com Instagram: http://instagram.com/thescishow ---------- Sources: http://thefullapple.com/2016/06/25/the-science-of-food-pairings-why-does-gin-and-tonic-taste-so-good/ http://cst.ufl.edu/taste-vs-flavor-whats-the-difference.html http://www.nature.com/articles/srep00196 http://www.molecularrecipes.com/hydrocolloid-guide/methylcellulose/ http://thecookandthechemist.blogspot.com/2013/02/hot-ice-cream-methylcellulose.html http://www.playingwithfireandwater.com/foodplay/2008/03/methylcellulose.html http://www.scientificamerican.com/article/cryogenic-cooking/ http://food-hacks.wonderhowto.com/news/food-tool-friday-flash-freeze-anything-with-anti-griddle-0159897/ http://www.scientificamerican.com/article/the-science-of-sous-vide/ https://scienceandfooducla.wordpress.com/2016/01/05/the-science-of-sous-vide/ http://www.nytimes.com/2005/08/14/magazine/under-pressure.html http://www.molecularrecipes.com/hydrocolloid-guide/sodium-alginate-alginate-algin/ http://www.molecularrecipes.com/spherification-class/basic-spherification/ http://www.molecularrecipes.com/hydrocolloid-guide/transglutaminase-meat-glue/ https://delishably.com/food-industry/Meat-Glue-What-It-Is-And-What-You-Should-Know http://www.molecularrecipes.com/techniques/converting-high-fat-liquids-powder/ http://sciencemeetsfood.org/magicalmaltodextrin/ http://www.molecularrecipes.com/hydrocolloid-guide/lecithin/ http://drinks.seriouseats.com/2013/07/cocktail-science-foam-eggwhite-gomme-dry-shake-beer-foam-eggwhite-alternatives.html https://theraptorlab.wordpress.com/2013/10/21/the-science-of-cotton-candy/ http://www.portageinc.com/community/pp/cottoncandy.aspx https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3551143/

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