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Chemistry · Food science

Kitchen Chemistry

See inside the kitchen: watch yeast inflate dough, proteins unfold in an egg, sugar brown in a pan, oil and water make friends, and dial in the perfect cup.

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The course

6 worlds · 24 lessons

World 1 · Why Bread Rises

FREEYeast and gas, the gluten net, baking soda, oven spring and sourdough
  1. 01Yeast eats sugarFermentation makes the bubbles · 10 min
  2. 02Gluten: the stretchy netWhy dough holds its gas · 10 min
  3. 03Baking soda and baking powderChemistry in a cake · 11 min
  4. 04Oven springGas expands, structure sets · 11 min
  5. 05Salt, sugar and sourdoughWhat speeds up or slows down the rise · 11 min

World 2 · Eggs and Proteins

PRODenaturation and coagulation, soft versus hard, egg safety and whipped foam
  1. 01Cooking an eggProteins unfold · 10 minPRO
  2. 02Soft or hard?Temperature and time · 11 minPRO
  3. 03Whipping foamAir held by proteins · 10 minPRO

World 3 · The Browning Reaction

PROMaillard, caramel, golden not burnt, and aroma
  1. 01Maillard: amino acid meets sugarWhy toast tastes like toast · 11 minPRO
  2. 02CaramelisationSugar on its own · 10 minPRO
  3. 03Golden, not burntControlling browning · 11 minPRO
  4. 04Smell makes flavourAroma molecules · 10 minPRO

World 4 · Oil and Water Make Friends

PROPolarity, emulsifiers, a stable mayonnaise and the two kinds of emulsion
  1. 01Why oil and water separatePolarity and density · 10 minPRO
  2. 02EmulsifiersThe molecules with two personalities · 10 minPRO
  3. 03Mayonnaise: droplet size and stabilityBuild a stable emulsion · 12 minPRO
  4. 04Milk, butter, vinaigretteTwo kinds of emulsion · 10 minPRO

World 5 · Cold Chemistry and Sweet Chemistry

PROSalt and ice, ice cream crystals, candy stages and smooth fudge
  1. 01Salt, ice and coldFreezing-point depression · 11 minPRO
  2. 02Ice creamSmall crystals, smooth scoop · 11 minPRO
  3. 03Candy stagesBoiling syrup · 11 minPRO
  4. 04Sugar crystalsSmooth or grainy? · 10 minPRO

World 6 · Brewing and Good Bacteria

PROExtraction yield and strength, dialling in, tea and temperature, yogurt and cheese
  1. 01Extraction: what is in a cupSolubles, yield and strength · 11 minPRO
  2. 02Grind, time, temperatureDialling in · 11 minPRO
  3. 03Tea and temperatureBitter or sweet? · 10 minPRO
  4. 04Good bacteria: yogurt and cheeseCurdling milk · 12 minPRO
Kitchen Chemistry — interactive 3D lab · Novareka