Food Science

A short video that explores one of the most basic chemical reaction but widely used chemical reactions in food production

Your kitchen really is your own personal science lab, so here are some science-based cooking tricks to make tastier, healthier, and awesomer meals.

Fried food! There’s more to fried dishes than just plopping food into hot oil. You have to know what’s up with the food you’re cooking and what oils will work best for you dish.

Bakers will sometimes replace the butter, oil, or eggs in their breads, muffins, and assorted tasty treats with applesauce. That pretty much sounds like culinary magic, but it's not... it's culinary SCIENCE!

A recipe site featuring science-based explanations of cooking techniques that are truly reliable

Stephanie Warren explains via basic chemistry principles how the dough spreads out, at what temperature we can kill salmonella, and why that intoxicating smell wafting from your oven indicates that the cookies are ready for eating.

Creating mixture of liquids can be very useful, but why do some liquids not mix well? Learn what causes liquids to be immiscible.

In this lesson, students will learn why peas and corn are considered starches rather than vegetables, and they will learn to test foods for starch content.

What chemistry determines how oil and water behave when mixed? Explore the mixing of oil and water and the density of liquids in this activity.