This update of our classic program offers a light-hearted look at the potential hazards of the humble domestic kitchen. Students will enjoy the dramatic scenes that illustrate the possibly dire consequences of handling kitchen equipment that could cause cuts, burns, or other injuries. We review the major areas for consideration when assessing kitchen risks and offer recommendations for best practices.

A 1993 E. coli outbreak linked Jack in the Box hamburgers to a wave of sickness that affected 700 people, and acted as a wake-up call about the dangers of food-borne illness. More than 20 years later, how far have we come?

From grinding grain to make flour and bread to turning milk into cheese, humans have been processing food—transforming agricultural products into more edible, tasty, and nutritious forms—for millennia. In recent years, however, scientists have developed new technologies to create foods that can't be made in home kitchens, such as plant-based meats and dairy products made with plant proteins. Are these new forms of highly processed foods nutritious...

In this program, chef Paul West, dietician Clare Collins, and chemist Noby Leong examine the chemistry, biology, and physics of food, looking at Australia's Cavendish banana and the cultivation of a new disease resistant variety; at the how the traditional craft of fruit preservation is supersized in the production of canned baked beans; and at the science of cooking the perfect medium rare steak. They also discuss the science of gluten in slow fermentation...

This program begins with some practical tips for being an informed and savvy consumer in the old grocery store. Then the Standard Deviants delve into the harrowing world of food safety. Finally we close with some lasting tips for making healthy choices a part of your daily life. Topics include: Be an Informed Consumer, Food Safety, and Making Healthy Choices.

This video looks at what the scientific community says about the safety of pesticides on fruits and vegetables.

This video discusses the difference between sell-by dates and pull-by dates on food.