Edible Edition: Kitchen Science Lab for Kids

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Explore science in the kitchen . . . and eat the delicious results!

Physics and chemistry come into play each time you simmer, steam, bake, freeze, whip, puree, sauté or ferment food. Understanding the physics, biology, and chemistry of cooking will give you the basic tools to be the best chef you can be.

You’ll learn that acids like vinegar and lemon juice enhance flavors, how flour and eggs trap steam to make popovers pop, and how crystals form in ice cream. Before long, you’ll have the confidence to throw together a feast, bake and decorate show-worthy cakes, or use what you’ve learned to create your own recipes.

• A year’s worth of family-friendly, delicious experiments and activities
• Easy-to-follow recipes, illustrated with step-by-step photos
• Variations and suggestions for taking projects a step or two further
• Simple explanations of the “Science Behind the Food”