Distillations | Science History Institute
Each episode of Distillations podcast takes a deep-dive into a moment of science-related history in order to shed light on the present.
Episode 133: Halloween Candy
Trick or treat! On today's episode of Distillations we give you a taste of both. First, try to choke back our explanation of a Dutch candy that features ammonium chloride and carbon black. Then follow producer Mia Lobel on a tour of the Culinary Institute of America's candy kitchen.
SHOW CLOCK
00:00 Opening Credits
00:34 Introduction
01:39 Salt Licorice
05:29 Making Candy Corn at the CIA
12:46 Closing Credits
CREDITS
Special thanks to Mia Lobel and Ryan Carty for researching this show. Additional credits available at chemheritage.org/distillations.
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