The Chemistry of Cooking

For more on kitchen chemistry classes, go to cenm.ag/cook. You're a chemist any time you step foot into the kitchen, says Matthew Hartings, a professor at American University, in Washington, D.C. In this clip, Hartings makes macaroni and cheese and talks about his class, "The Chemistry of Cooking," which is meant for undergraduates not majoring in science. He teaches the course with the goal of making chemistry more relevant and interesting to non-science majors.

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Jesse, we need to cook!

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I think someone botched the audio.

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Bro think he Walter White

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This video could have nothing less to do with cooking. This is a bad video.

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This bad