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  1. Unquiet meals make ill digestions

  2. Food and Science | Lecture 2 (2012)

  3. How Phase Changes Cause: Deliciousness | Lecture 3 (2012)

  4. Explorations of Chocolate Textures | Lecture 4 (2012)

  5. Working with Modern Thickeners | Lecture 5 (2012)

  6. The Science of Paella | Lecture 6 (2012)

  7. Gelation & Heat Transfer | Lecture 7 (2012)

  8. Water, water everywhere: A Study in Texture | Lecture 8 (2012)

  9. Bakistry: The Science of Sweets | Lecture 9 (2012)

  10. The Science of Good Cooking | Lecture 10 (2012)

  11. Modernist Cuisine at Home | Lecture 11 (2012)

  12. Microbes, Misos, and Olives | Lecture 12 (2012)

  13. The Finale | Lecture 13 (2012)

  14. Historical Context and Demos Illustrating the Relationship of Food and Science | Lecture 1 (2011)

  15. Precision cooking: enabling new textures and flavors | Lecture 2 (2011)

  16. The Many Faces of Chocolate | Lecture 3 (2011)

  17. Exploring thickeners to manipulate mouthfeel | Lecture 4 (2011)

  18. Food Texture and Mouth Feel | Lecture 5 (2011)

  19. Gelation | Lecture 6 (2011)

  20. Mixing the Unmixable | Lecture 7 (2011)

  21. Proteins & Enzymes: Transglutaminase | Lecture 8 (2011)

  22. Playing with Taste through Browning | Lecture 9 (2011)

  23. Molecular Differences Between Production Methods | Lecture 10 (2011)

  24. Food Microbiology: An Overlooked Frontier | Lecture 11 (2011)

  25. Science in the Kitchen | Lecture 12 (2011)

  26. Lip Smackin' Science: Crystals, Emulsions, Foams, and Pink Vanilla Cupcakes | Lecture 13 (2011)

  27. The New Culinary Think Tank - el bulli 2.0 | Lecture 14 (2011)

  28. Science and Cooking: A Dialogue | Lecture 1 (2010)

  29. Sous-vide Cooking: a State of Matter | Lecture 2 (2010)

  30. Brain Candy: How Desserts Slow the Passage of Time | Lecture 3 (2010)

  31. Olive Oil and Viscosity | Lecture 4 (2010)

  32. Heat, Temperature and Chocolate | Lecture 5 (2010)

  33. Reinventing Food Texture & Flavor | Lecture 6 (2010)

  34. Emulsions: Concept of Stabilizing Oil & Water | Lecture 7 (2010)

  35. Gelation | Lecture 8 (2010)

  36. Browning & Oxidations | Lecture 9 (2010)

  37. Meat Glue Mania | Lecture 10 (2010)

  38. Cultivating Flavor: A Recipe for the Recipe | Lecture 11 (2010)

  39. Creative Ceilings | Lecture 12 (2010)