Have you ever wished you could hide under an invisibility cloak like Harry Potter or conceal your car with a Klingon cloaking device like in Star Trek? In a special bonus episode of Reactions, we celebrate the International Year of Light by exploring the science behind light, sight and invisibility. Though we can’t make ourselves invisible yet, some promising research may light the way – or rather, bend the light away. This episode of Reactions was produced in collaboration with the journal ACS Photonics. For more information on ACS Photonics, please visit: http://pubs.acs.org/journal/apchd5. Additional information on the International Year of Light can be found at: http://www.light2015.org.

If you’re stumped in the wine aisle of the store, you’re not alone. Every bottle has unique nuances of taste and smell. How can something made of grapes smell buttery or taste like grass? Learn about the complex chemistry behind wine and then impress your friends at your next party thanks to Reactions. Big thanks to Azari Vineyards for letting the Reactions team check out their grapes! Visit them in Petaluma, California for a tasting!

Foot odor might make you cringe with embarrassment in the airport security line, but chemistry can help you beat stinky feet. In this week’s Reactions video, we answer all your foot-focused questions and share some tips to stop the smell.

In 1962, an underground fire started in the coal-mining town of Centralia, Pennsylvania. Fifty-three years later, that fire still burns. In this week’s episode of Reactions, we explain the history and science behind the Centralia mine fire. Does anyone still live there? How could the fire keep burning for so long, and why hasn’t it been extinguished? From a chemical standpoint, what is fire, anyway?

If you’re firing up the barbecue for a summer cookout, you don’t want to miss this week’s Reactions video. We’ve got chemistry knowledge that will impress your guests like, “why is red meat red?” You’ll also learn about the amazing Maillard Reaction that turns that red meat into delicious grilled brown. We also settle, once and for all, the age-old debate of gas vs. charcoal.

Whether it's rock, hip-hop, classical or deep house, everyone has a favorite kind of music. But why do we love to throw on the headphones and get lost in the beat? It turns out that chemistry plays a big role in your favorite tunes. Watch this week's Reactions episode, featuring a special appearance from BrainCraft's Vanessa Hill, to find out why.

It’s been around for decades and it’s probably in your diet soda – for a little while longer anyway. PepsiCo announced recently it was removing the artificial sweetener aspartame from its Diet Pepsi products in the U.S. starting in August. The company cited consumer concerns about the chemical’s safety. So this week, Reactions answers the question, “Is aspartame safe?”

With Caitlyn Jenner’s recent transition in the news, more attention is being paid to the transgender community. A big part of gender transition is hormone replacement therapy (HRT). This week, Reactions talks about the chemistry of HRT and what happens when the body undergoes major shifts in estrogen and testosterone — two very powerful hormones.

Dogs! Woof Woof! They're so nice and fun. Bark Bark! They’re our best four-legged friends, and they’re the stars of many an Internet video. No, not cats. A cat is never really your friend. This week on Reactions, we’re talking dogs. We investigate the chemistry behind Fido’s amazing sense of smell and why wet dogs stink. And have you ever noticed that dog food smells gross? There’s a reason for that.

Kitchen know-it-alls beware! We’re going to fact check all those health warnings you’ve grown up with. We all want to take care of ourselves, but some of these myths can actually get in the way of good healthy decisions. On that note, let’s shatter some food myths!