CTS 10-12: Food Science: Chemistry

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

Check out this collection of videos that explore the science behind what we eat and drink. Click on a food or substance and watch the video.

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

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

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

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.

Learn why barbecuing is such delicious way of cooking food and how science explains what is happening when you barbecue something.

The science of honey's bacteria-killing power is explored

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!

What exactly are preservatives? How do they help keep food edible? And are they safe? This video investigates the science behind food preservatives. Related Lesson

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. Related Lesson

When you take a bite of a hot pepper, your body reacts as if your mouth is on fire -- because that's essentially what you've told your brain! Rose Eveleth details the science and history behind spicy foods. Related Lesson

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.