Cooking

Want to learn some food chemistry? Discover the science of flavors, food preparation, barbecuing and more!

Activities

from the National Historic Chemical Landmarks & AACT
Learn about the science of tasting, and fine out what type of “taster�� you are in this series of activities.
from New York Agricultural in the Classroom
These dairy products might be part of your daily diet. How did they get to their current state?
from AACT
Can you interpret a common homemade recipe for German chocolate cake with measurements in English units?
from AACT
Select a family recipe, or a favorite recipe to investigate. Learn more about the ingredients and the chemistry of each one, as well as their purpose in the recipe.
from AACT
Analyze nutrition labels of some of the foods and drinks to identify which type of macromolecule is mainly supplied by the item and compare consumption with the daily recommended intake for that type of macromolecule.

from The Accidental Scientist
Sugars and amino acids. A simple combo, with complex flavor results.
from ChemEdX
Natural food dyes are in your grocery store. What can you do with their chemistry?
from AACT
Observe the very high latent heat of vaporization for water by boiling water over a Bunsen burner in a paper cup to cook a boiled egg.

from AACT
Fill up on ice to serve mini ice creams with a side of freezing point chemistry learning.
from Scientific American
Explore a delicious acid-base reaction, this time using your mouth as the chemistry lab!
from The Sporkful
Crush. Mix. Smell. Taste. What do you observe? How does it change?
from AACT
Take this chilly challenge to create a way to melt ice quickly.
from Exploratorium
Put de-shelled eggs in different fluids and watch them swell and shrink.
from Culinary Physics
Create an unexpected taste experience with agar agar—a sweet spaghetti.
from Rockefeller University
Brew this tea- and sugar-based mixture, then consider its chemistry.
from Instrutables.com
Eat your dessert. Then eat the container.

from C&EN
Cauliflower and cocoa? Um, sure. Flavor-pairing theory comes up with some surprises.
from ChemMatters Magazine
Scientists who study the chemical ingredients in food and how they interact with one another are providing new knowledge that chefs are using to make original and savory dishes.
from Vegan Physicist
Give your pretzel dough a dunk before it bakes. Which pH helps give the perfect result.
from ChemMatters Magazine
Food containers and packaging generate a lot of garbage. New technology may allow us to make this problem much more palatable.
? from ChemMatters Magazine
Expiration dates are stamped on the packaging of many kinds of foods. What do those dates mean, and what would happen if you ate food that was past its expiration date?
from PeriodicGraphics and Compound Interest
Check out this infographic when you fire up the grill for a summertime smoky flavor—thanks to chemistry.
from ChemMatters Magazine
Grilling meat over a barbecue involves several chemical reactions that contribute to the typical smell and aromas of barbecue.
from Science Daily
Worried about those not so tasty carcinogens from grilled meat? Pepper punches back.
from ChemMatters Magazine
Cheddar is arguably the most popular cheese in the United States. We tell you how it is made in a farmstead in rural Vermont known for its rich and flavorful cheddar.Watch others cook, taste, and smell in these videos. Then, connect chemistry to what you see.