The chemistry of cookies - Stephanie Warren
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TEDEd Animation
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You stick cookie dough into an oven, and magically, you get a plate of warm, gooey cookies. Except it’s not magic; it’s science. Stephanie Warren explains via basic chemistry principles how the dough spreads out, at what temperature we can kill salmonella, and why that intoxicating smell wafting from your oven indicates that the cookies are ready for eating.
Can you think of other dishes you cook that involve the Maillard reaction? What about caramelization?
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Meet The Creators
- Director Katie Wendt
- Producer Aaron Augenblick
- Compositor Kristofer Wollinger
- Educator Stephanie Warren
- Narrator Addison Anderson
