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Want to make the fluffiest bread possible? Then you need starch gelatinization. Based on Chinese tangzhong and Japanese yudane methods to break down starch’s symmetry, pushing water between amylose and amylopectin molecules, and using high temperature to gelatinize the starch before making it into dough. But don’t just take our word for it, we made 3 loaves of bread to put the science to the test.

Electric vehicles don’t catch fire often, but when they do, things get spicy. How do these fires start? And why are they so hard to put out? There are scientists trying to solve this problem, but there are also scientists still trying to figure out what's actually happening when a lithium battery catches fire. Can we solve this problem without fully understanding what’s going on?

George has never eaten a tortilla made from scratch — and you probably haven’t either. Join George (and, occasionally, Andrew) as they chart corn’s epic chemical journey from field to plate.

There are somewhere between 20 and 74,963 kinds of ice. Water can do all kinds of weird stuff when it freezes. So far scientists have experimentally shown crystal structures for 19 kinds of ice. Or maybe 20, depending on who you ask. We’re going to charge through as many as we can in ten minutes or so.