We look at the chemistry behind the Maillard reaction, known as the "browning reaction." Science makes your food delicious. Why does fresh, hot toast have a more complex flavor than plain bread? Why ...

In this video, I explain why some reactions explode while others cool, exploring the root cause of chemical energy. I discuss the chemistry behind endothermic and exothermic reactions, which involves ...

In chemical reactions, molecules transform from reactants into reaction products through a critical geometry called a transition state that lasts less than one millionth of one millionth of a second.

We have all been there: You get an email from a co-worker, and just reading the first sentence gives you that ill feeling of dread. You read on to discover that you are more agitated with each passing ...