How Does Jelly Belly Make Beanboozled’s Crazy Flavors? | Proof Podcast From America’s Test Kitchen
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Jelly Belly’s popular “Beanboozled” game is an edible version of Russian roulette. You might score a tutti frutti bean, or you might get stuck with a stinky sock-flavored bean. But how in the world did Jelly Belly distill these disgusting flavors into a tiny, innocent looking candy? This curiosity leads us into the strange hidden world of commercial flavor chemistry, secret societies of flavorists, and so-called flavor artists. This is part 1 of an engrossing journey into the weird science of flavor.
Check out our What’s Eating Dan? series:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
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Wow, this new series from Bridget and company is absolutely blowing away anything I have ever seen on YouTube. Thanks so much for your significant efforts in producing such high level content. What a treat!
great, I don't have to miss anything because there's nothing to watch, free to roam about doing things and have something interesting to listening to, thumbs up.
I want to meet the taste testers at beanboozled and want to know much they are paid to taste test vomit jellybeans all day long!
Wishing it was more like Unwrapped Part 1..42 minutes?!
I kinda like this new series. A "cooking show" that you can simply listen to and not have to watch to appreciate. Kinda like an audio book.
having read the comments sections of the proof series and ppl. posting seem to be either loving or hating it. I myself think they are great. yes do I know from having watched other food science shows how they come up with their flavors. but others have not. they maybe at the beginning of their journey into food science and food history. so cut them some slack just because you know doesn't mean someone isn't having their first exposure to this and will fuel the desire to learn more.
this is not a video. this is a podcast that atk has been kind enough to make available to us here to simplify our lives.
issues with audio or visual I am sure are warrented but to just slam the presentation because YOU already know the information or because it doesn't provide all the information is well just silly. if it hasn't been said enough by parents for ever "if you dont have anything nice to say dont say anything " . you do realize you don't have to watch this. there are literally billions of videos on YouTube to choose from. close the video and find one more suited to your needs and preferences.
Not fond of this format of a blank screen and no persona.
I don't get how this is worth so much "investigation"? Maybe it's because I'm also a scientist and chemist, but the answer here seems so blatantly obvious that doing a 40 minute talk on it seems like a massive waste of time.
if you want to remain innocent don't look up what a snozzberry actually is
"I'm a hooman, I has a great nose, I smell so awesome, durr durr, LOL" – all the doggos
Thank you for this series. I hope it does well.
I loved this video. Wow. I really hope it gets more recognition
A podcast !! you dont know what youre doing to me !!!!!!! <3 Hi from Australia