Course curriculum

    1. Maple Syrup Science Overview

    1. Corn Syrup and High Fructose Corn Syrup (HFCS)

    2. White Sugar - specifically, sucrose. Where does it come from?

    3. Salt...where does it come from?

    4. Natural Flavors, Artificial Flavors, Natural and Artificial Flavors: what's the difference, and why are they labeled the way they are?

    5. Cellulose Gum - am I really eating wood?

    6. Sucrose Caramelization and Caramel Colors - Explained

    7. Sorbic Acid - what is it, where does it come from, and what is it doing in my food?

    8. Sodium Benzoate

    9. Sodium Hexametaphosphate

    1. Maillard Browning - what is it, and what is it's role in my food?

    2. Breakfast syrup - putting it all together!

    3. Real Maple Syrup Science

    1. Maple Syrup (Ok, Imitation) at home!

    2. BONUS: Bloopers!

    3. Just a few questions to let me know what you think about this course!

About this course

  • $64.95
  • 16 lessons
  • 1 hour of video content