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Video Chapters from The Food Questions America Is Asking

A growing video library exploring the science, stories, and flavor chemistry behind America’s most talked–about food questions. New chapters will appear here as each video is completed.

Chapter 1

Why Salt in Coffee and What Vinegar Does to Eggs

How two humble pantry ingredients quietly rewrite bitterness, texture, and breakfast itself.

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Chapter 2

The Umami Revolution

From kelp broth to ketchup, discover how our “fifth taste” quietly transformed modern cooking.

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Chapter 3

Sweet, Sour, and Science: Why Balance Matters

How sweetness, acidity, salt, and fat create the “geometry” of flavor your brain reads as harmony.

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Chapter 4

When Fire Meets Food

Maillard reactions, caramelization, smoke, and why a simple flame still outperforms fancy gadgets.

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Chapter 5

The Art and Science of Thickening and Gelling

From xanthan gum to pectin, how modern hydrocolloids shape sauces, gels, and the foods of tomorrow.

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Chapter 6

Soft Drinks, Gut Bacteria, and Mood

What fizzy drinks do beyond your teeth — and how they may interact with your microbiome.

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Chapter 7

Sneaky, Gut-Damaging Ingredients in “Healthy” Snacks

A closer look at emulsifiers, sweeteners, and texture agents hiding behind clean-sounding labels.

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Chapter 8

Fermentation and Fiber: Feeding Your Second Brain

How kimchi, sourdough, and prebiotic fibers nourish the ecosystem inside your gut.

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Chapter 9

Clean Label vs Functional Additives

What “natural” really means, and how scientists and marketers tug over the same ingredient list.

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Chapter 10

(Title Forthcoming)

This chapter explores another turning point where food journalism collides with lab science.

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Chapter 11

(Title Forthcoming)

Another key food controversy unpacked through both headlines and peer-reviewed data.

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Chapter 12

Moisture, Heat, and Longevity in the Kitchen

Slow-cooking, steaming, pressure cooking, and how gentler heat may change what ends up in your cells.

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Chapter 13

Natural vs Synthetic: What “Clean Label” Really Means

Why a molecule from a lab and a molecule from a leaf can be identical — and why that unsettles people.

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Chapter 14

(Title Forthcoming)

A deeper dive into how labels, language, and regulation shape what we think is “safe.”

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Chapter 15

(Title Forthcoming)

Another chapter where a journalist’s headline collides with the quieter story inside the data.

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Chapter 16

MSG, Umami, and the Misunderstood Flavor Molecule

How one seasoning went from villain to vindicated — and what the science actually says.

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Chapter 17

High-Fructose Corn Syrup: The Sweet Scapegoat

Why one sweetener became public enemy number one — and how it compares to ordinary sugar.

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Chapter 18

The Best Kitchen Solutions Are the Simplest

Baking soda, salt, vinegar, and the quiet chemistry behind “grandma’s tricks” that still work.

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Chapter 19

(Closing Chapter – Title Forthcoming)

A final look at how journalists and scientists together are reshaping the way America eats.

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