What’s a human? And how did we become humans, anyway? In this episode of Crash Course Biology, we’ll meet some of our closest relatives and trace how we evolved into the brainy, inventive, complex species we are today.

So we know that humans are pretty good at making fires, but how long have we been barbecue pit masters? Turns out the evidence is hardly a smoking gun.

A Chinese saying goes, "There's no pleasure in eating without meat." And the data backs that up: every year, China consumes 26 percent of the world's meat and 45 percent of its seafood — numbers that could grow alongside rising incomes....

Today, Jessi and Squeaks learn about the Maillard reaction while they make some delicious caramel.





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The ability to make and use fire has fundamentally changed the arc of our evolution. The bodies we have today were, in many ways, shaped by that time when we first tamed fire.

All cooking is science: we use chemistry and physics to steam, fry, bake, or microwave almost all of our meals. However, there are some cooking methods that delve into even deeper and stranger scientific territory.

It's barbecue season around the SciShow office, which means applying our knowledge of science to this delicious outdoor past-time.

Did you know that there are good and bad ways to cook your food, according to science? From frying and baking, to zapping and roasting, here are a few scientifically backed dos and don’ts of food preparation and cooking. Let's go!

Your kitchen really is your own personal science lab, so here are some science-based cooking tricks to make tastier, healthier, and awesomer meals.

Without refrigerators, we'd have spoiled milk, moldy cheese, and warm sodas. However, there are some foods that don't fare so well in a chilly fridge, including tomatoes. Hosted by: Olivia Gordon

It’s a sunny day at The Fort, so Squeaks and Mr. Brown are watching videos from the past to remind themselves of all the fun experiments they can do when it’s sunny outside!

Mister Brown and Squeaks learn all about gelatin, and investigate if it is a liquid or a solid!

Nowruz, the Persian holiday celebrating the new year, is observed in Iran and parts of Western and Central Asia. It marks the first day of the vernal equinox. Najmieh Batmanglij, author of eight cookbooks on Iranian cuisine that are...

Bryan Ford catapulted to prominence during the pandemic's bread-making frenzy, inspiring millions online with innovative twists on sourdough bread, all while celebrating the baking cultures of Latin America. Geoff Bennett spent some time...

New York City is known for the stunning variety of ethnic cuisines available on its street corners, and one local entrepreneur is looking to expand that breadth even further -- by leveraging the city's most recent arrivals. William...

More and more primary care doctors are using the kitchen as the place to prescribe a powerful medicine: healthy food. With poor diets linked to many deaths from preventable diseases, research has found that changing diet and becoming...

Your kitchen really is your own personal science lab, so here are some science-based cooking tricks to make tastier, healthier, and awesomer meals.

The global pandemic led to a drop in outdoor air pollution, but it also led to an increase in indoor air pollution - and our exposure to it.

A lot of humans need or want braces to fix their crooked teeth, but why do you never see a dog walking down the street with headgear? Our ancient ancestors and mac and cheese may be to blame!

In 1985, architect Paul Pholeros was challenged to "stop people getting sick" in a small indigenous community in south Australia. And it meant thinking way beyond medicine. In this sparky, interactive talk, Pholeros shares his work with...

When you cut into a nice, juicy steak what's all that liquid that pours out? Is it blood? It looks like blood. ...it's not blood.

Your favorite TV chef might have told you to make sure you sear your meat because that nice brown crust helps seal in the moisture, but is that actually how it works? Michael explains the science of your cook out.

From pancakes to ice cream, salt goes in so many things to make them taste better! But what is it and where does it come from?

Squeaks is worried because Jessi is crying, but it's not because she is sad. She's cutting onions!