Steve takes a long while to get to the interesting chemistry part of the video, spending a whole lot of time explaining our sense of taste and how each taste aspect (sweet, sour, savory, etc) work.
It's really interesting, and it's really great applications of macromolecule chemistry.
Admittedly, the answer to the video's title question turns out to be less interesting and more obvious (once Steve explains it) than it might have.
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