If you're working in the kitchen, you've got chemistry on your countertop. An extraordinary amount of science goes into the food you casually chomp down each day and we've teamed up with some of the best chefs in the city to showcase the science of food.

And as this video proves, that science can be delicious!

In this video, HMNS' Kat Havens is joined by Sander Edmonson, executive chef for *17 at the Alden. They're exploring the science involved in making emulsions - commonly used in lots of different foods, from mayonnaise to today's topic - vinaigrette.

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