Archive for the Food Chemistry Channel

Wine Science: Designing Great Wines

EVENT DATE: January 9, 2014

Joy of Science Channel: Food Chemistry Series

Dr. Susan Ebeler is back to explain how great wine is made!

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Giving Thanks for the Water Bath: Sous Vide Cooking for the Holidays

EVENT DATE: November 21, 2013

Joy of Science Channel: Food Chemistry Series

Dr. Douglas Baldwin returns to share how sous vide can spice up the holidays!

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Barrels of Chemistry: Decoding How Oak Affects Wine Flavor

EVENT DATE: June 13, 2013

Joy of Science Channel: Food Chemistry Series

Dr. Susan Ebeler is back to explain the chemistry of why oak is the spice rack of wine!

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Getting A Head Through Chemistry: Great Beer and A Frothy Foam

EVENT DATE: Thursday March 14, 2013

Joy of Science Channel

Join Dr. Charlie Bamforth as he explains the chemistry of beer foam.

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A Toast to the Chemistry of Noble Grapes

EVENT DATE: January 10, 2013

Joy of Science Channel: Food Chemistry Series

Come learn about the chemistry that makes the noble grapes and the wine they make so great with Dr. Susan Ebeler!

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Flavor Pairing Chemistry for Thanksgiving: A Holiday Special

EVENT DATE: November 15, 2012

Joy of Science Channel: Food Chemistry Series

Join Bernard Lahousse as he shares the science of food pairing as well as some ideas for your Thanksgiving feast!

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The Sweetest Day and the Chemistry of Sweetness

EVENT DATE: October 18, 2012

Joy of Science Channel: Food Chemistry Series

Learn about the chemistry of sweetness!

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“The Kitchen as Laboratory” – Case Study: Coffee Ice Cream Chemistry

EVENT DATE: August 19, 2012 (12:00 – 1:00pm ET)

Joy of Science

We all scream for ice cream. Join César Vega, renowned food chemist and author, as he shows how you can make the most flavorful coffee ice cream with a little knowledge of chemistry (and practice).

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Tasty Culinary Chemistry

EVENT DATE: September 20, 2012

Joy of Science Channel: Food Chemistry Series

Join Guy Crosby, science adviser to America’s Test Kitchen as he explains culinary chemistry!!

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