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It’s one of the most popular beverages in the world, and many of us rely on it to stay awake every day. But not every cup of coffee is created equal. From the bean to the brew, science can help you get the perfect cup. In this video, Reactions goes on a quest for better coffee through chemistry.

Special thanks to William Sefton and Cait Lowry at The Coffee Bar (http://www.thecoffeebardc.com/)

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Alright folks, settle down. The Superbowl is just around the corner, we're excited too, but let's stay focused here. It's all about the snacks, so today we're slamming you with some next level DIY chemistry advice to help you step up your nacho game. The secret ingredient? A little thing called sodium citrate. My advice to you is to order some now, watch the video, and get ready for the Super Bowl of a lifetime. Here's the recipe:

1. Put a pot on the stove at medium heat.
2. Add one cup of your favorite beer
3. Add two teaspoons of sodium citrate and stir until dissolved.
4. Bring beer to a simmer and slowly add your favorite cheese, preferably a cheddar, and whisk it in there until you've got yourself a smooth, creamy cheese sauce (mix your cheese and get clever)
5. Take it to the next level with your own special ingredient(s). Hot sauce? Peppers? Onions? Whatever floats your boat.
6. Pour over your nachos, or hey, it works great as a solo dip as well.
7. Become a Superbowl snack legend.
8. Profit.

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Honey is great. It’s perfect for drizzling over your toast or stirring into your tea, it’s also the special ingredient in your favorite lip balm. What most people don’t know is that during the trip from the flower in the field to the jar on your table, honey spends an awful lot of time in a bee’s gut.

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Consider this a chemical ode to one of the finest comfort foods ever created, the grilled cheese sandwich. Cheese making is an incredibly complex chemical process, and at a certain point, you may have learned the hard way that some cheeses simply don’t make the grill grade. Why is it that some cheeses melt perfectly while others crumble into a nasty, oily mess? Today we’re going answer that question for you, and while we’re at it, we wanted to offer you some scientific advice on how to optimize your ingredients for the perfect grilled cheese experience.

Go check out "The Kitchen As Laboratory," a fantastic book about science and cooking, which inspired this episode: https://www.amazon.com/Kitchen-Laboratory-Reflections-Traditions-Perspectives/dp/0231153449?ie=UTF8&*Version*=1&*entries*=0

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Thanksgiving is just around the corner, and today instead of going on about good turkey is, we're going to do our vegetarian friends a solid: let's talk about what could possibly replace it in the future. That's right folks, we're on a new horizon of creating fake meats that taste and feel just like the real thing. So while some of you carnivores out there might cringe over the sight of a Thanksgiving tofurkey, just remember that just a little bit down the line the artificial replacement could be just as good as the real thing (and way better for the environment).

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What is it about cooking bacon that makes it smell so good? We put our nose into everyone's favorite breakfast food. We teamed up with the Compound Interest blog to break down the science of that sweet smell.

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It’s the most important meal of the day. Or is it? Breakfast has been the topic of much debate. For years, we were told to eat a complete breakfast. But what does that even mean? Should a complete breakfast include eggs, or should you avoid them altogether? Does any of this apply to brunch?

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Some of you folks out there know first hand that a cup of coffee almost immediately means a trip to the bathroom. But what's inside a cup of coffee that makes you have to go #2? Today on Reactions, we bring you the answer - to the best of our scientific knowledge.

For more gross science, check out a channel called, what else, Gross Science! http://youtube.com/grossscienceshow 
Tell 'em Reactions sent ya.

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If you’re stumped in the wine aisle of the store, you’re not alone. Every bottle has unique nuances of taste and smell. How can something made of grapes smell buttery or taste like grass? Learn about the complex chemistry behind wine and then impress your friends at your next party thanks to Reactions. 

Big thanks to Azari Vineyards for letting the Reactions team check out their grapes! Visit them in Petaluma, California for a tasting!

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It’s been around for decades and it’s probably in your diet soda – for a little while longer anyway. PepsiCo announced recently it was removing the artificial sweetener aspartame from its Diet Pepsi products in the U.S. starting in August. The company cited consumer concerns about the chemical’s safety. So we answer the question, “Is aspartame safe?”
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