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Ever wonder how tomatoes turn from stone-hard green orbs into plump red yumminess? Or why those supermarket tomatoes look so appetizing, but often taste like cardboard? Or what the connection is between werewolves, the Oracle of Delphi, and our favorite red veggie (er, fruit)? The answer, as the video above explains, is chemistry. When the time is right, the plant produces a hormone called ethylene that triggers the fruit to ripen. No werewolf or oracle spoilers—you'll have to watch the video.

Even if you hated high school science courses, take a nibble of the wonderfully nerdy and campy Cheeseburger Chemistry videos: a six-part series put out by NBC Learn and the National Science Foundation. That’s right, these 5-minute videos break down the chemistry involved in everything from buns to burgers—all the ingredients of the all-American meal. And for dessert? Why the , of course.
 
More videos from this series:
 

The chemistry of preservatives: fermentation, acid and pH.
 

The chemistry of ketchup, mustard and mayo: suspensions, emulsions.
 

The chemistry in cooking meat: protein reactions, Maillard reaction.
 

The chemistry of bread: gas and sugar reactions.
 

How chemistry transforms liquid milk into solid cheese: coagulation.

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A pasture-based dairy that emphasizes farming in harmony with the environment, heirloom veggies, and sustainable meat.
 

Its supporters tout the promise of drought-tolerant corn and less pollution from hog farms. Opponents worry about unforeseen and alarming threats to the environment. Whatever your feelings about the genetic engineering of food, one thing’s for sure: It’s here to stay.
 

Americans have done their part, turning organic food into a $25 billion industry. Now it’s time for the government to get with the program.