Course curriculum

    1. The Ingredients Overview

    1. Annatto - What is it, where does it come from, and what it's doing in my food

    2. Apple History and Varieties

    3. Baking Soda...what is, where does it come from, and what does it do?

    4. Calcium Phosphate: what is it, where does it come from, and what does it do?

    5. Canola Oil

    6. Carrageenan - what is it, where does it come from, and what is it doing in my food?

    7. Cellulose Gum - am I really eating wood?

    8. Chocolate Liquor: am I going to get drunk?

    9. Cinnamon - where does it come from, and why does it taste the way it does?

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

    11. Cloves - what are they and where do they come from?

    12. Cocoa

    13. Cocoa Butter

    14. Corn Oil: what it is and how it's made

    15. Cocoa vs. Cacao: Huh?

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

    17. Cornstarch - what is it, where does it come from, and what is it used for?

    18. Cranberries, how cranberries are grown and harvested

    19. Cream of Tartar - what it is, where it comes from, and what it does in our food

    20. Bovine (cow) Dairy Farming - A Brief Lesson

    21. Eggs - we know all about them, right? Not so fast....

    22. Egg Quality and Safety

    23. Egg White Science

    24. Egg Yolk Science

    25. Fat Science - Lipids

    26. Flour...bleached, unbleached, enriched. What's the difference, and what difference does it make?

    27. Gelatin - what it is, where it comes from, and what it does in our food

    28. Ginger - where does it come from?

    29. Lecithin

    30. Lemon Pie Filling From A Box

    31. Lemons - sounds simple, but not so much!

    32. Liquid Sugar - what is it, how is it made, and what is it doing in my food?

    33. Malt Syrup, Malted Barley Extract...what are these things and what are they doing in my food?

    34. Meat Used In Formed Meat Products

    35. Meat, white and dark: what's the difference and what difference does it make?

    36. Milk, evaporated and condensed milk: What's the difference, and how are they made?

    37. Milk: Skim, 1%, 2%, and whole milk, plus cream and half & half...what's the difference?

    38. Modified Starches

    39. Mono-and Diglycerides - what are they, where do they come from, and what are they doing in my food?

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

    41. Nutmeg - where it comes from, and how it gets to our kitchens!

    42. Oil Blends: why and how they are used

    43. Onion Powder - what it is, where it comes from, and how it's made

    44. Palm Oil

    45. Paprika Extract - Explained!

    46. Pectin: what it is, how it's made, and how it works

    47. Pigs: Raising and Harvesting Pigs

    48. Potatoes: a little bit about them

    49. Probiotics!? What does that mean, and what are they doing in my food?

    50. Pumpkins, where they come from...seems obvious, but not so much!

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

    52. Shortening - what is it, what is it used for...and why is it called shortening?

    53. Sodium Erythorbate - what is it, where does it come from, and what is it doing in my food?

    54. Sodium Diacetate - what is it, where does it come from, and what is it doing in my food?

    55. Sodium Lactate - what is it, where does it come from, and what is it doing in my food?

    56. Sodium Lauryl Sulfate - what is it, where does it come from, and what is it doing in my food?

    57. Sodium Nitrite - what is it, where does it come from, and what is it doing in my food?

    58. Sodium Phosphate - what it is and what it does in our food

    59. Soybean Oil: what it is and how it's made

    60. Spice - what it is, and how it's different from other spices

    61. Sucrose Caramelization and Caramel Colors - Explained

    62. Sugar, white - specifically, sucrose. Where does it come from?

    63. Sunflower Oil: what it is and how it's made

    64. Synthetic Food Colors

    65. TBHQ, BHT, and BHA: what are they, and what are they doing in my food?

    66. Tomato concentrate/paste - what is it and how is it made?

    67. Tomatoes, Growing and Harvesting

    68. Turkey's, how turkeys are raised and harvested

    69. Vegetable Gums - Carob Bean, Locust Bean, Guar, and Tara Gums - what they are and why they're in my food!

    70. Vinegar - what it is, how it's made, and what it's doing in my food

    71. Vitamins D and A - Why are they in my milk?

    72. Xanthan Gum - Sounds like a music group...what is it, and what is it doing in my food?

    73. Yeast....it's alive!

    74. Yogurt Starter Cultures Explained

About this course

  • $299.00
  • 75 lessons
  • 5.5 hours of video content