Food and Cooking Chemistry
Want to learn some chemistry? Look no further than your kitchen! Dsicover the science of making food items such as cheese, strawberries, grilled meat, and more.
- Smell the Maillard Reaction
Sugars and amino acids. A simple combo, with complex flavor results. - Exploring the Science of Marinades
Feel free to get a little saucy with this cooking challenge. What makes the best marinade mixture? - Get Cooking with Chemistry
Head to the lab—that is, your kitchen—to get some experiments started. - Strawberry DNA
That red, ripe summer berry is bursting with flavor—and DNA. - Cooking with Chemistry
It’s a cookbook and textbook rolled into one. Pick a recipe to try and learn some chemistry at the same time.
- Kitchen Chemistry Course
This MIT online course is free AND flavorful. Make a recipe, then explore readings that show you the science. - Food Chemistry Experiments
Carbohydrates, lipids, and proteins form the building blocks of your meals. Find out about their chemistry. - Separating Egg Whites and Egg Yolks
An empty water bottle can be the perfect kitchen tool. Try this trick and see for yourself. - Eating Nails for Breakfast
Yum! Iron never tasted so good! Find this fortification in your breakfast bowl. - Making Naked Eggs
Take away an egg’s shell—no cracking required.
- Energy Values of Food
This experiment shows you how to count calories, chemistry style. - Food Science Experiments
These lab resources for high school students are ready to roll. - Edible Experiments
It’s a baker’s dozen of videos each served up with a tasty experiment. Try your favorite pair. - Food Fight!
Dream up and develop your own new food product, complete with package design and display. - ChemClub Cookbook
High school chemistry students share their fave recipes and food-based experiments, with the science behind each one. - Terrific Science Foods & Flavors
These more advanced experiments take your food exploration to the next level. Special equipment required!
- The Chemistry of Barbecue
Fire up the grill for summertime smoky flavor—thanks to chemistry. - Charcoal Grilling Tastes Better Than Gas
It’s the ultimate showdown. Charcoal vs. gas. Which grill will win? - Good News for Grilling
Worried about those not so tasty carcinogens from grilled meat? Pepper packs a new punch. - The Maillard Reaction Turns 100
It’s “the most widely practiced chemical reaction in the world.” Have you Maillard-ed lately? - Why Bacon Smells So Good
Bacon makes everything better, so they say. The question is, why?
- Bringing Chemistry to the Kitchen
Jump to page 10 in this link and feast your eyes on some gastronomical wonders. - Molecular Gastronomy Cooks Up Strange Plate-Fellows
Cauliflower and cocoa? Um, sure. Flavor-pairing theory comes up with some surprises. - Agricultural and Food Chemistry
Food doesn’t have to be just a meal—it can be your career! Learn what it takes. - Curious Cook
Food science author Harold McGee jumps from caramelization to fava beans to bacteria in his eclectic blog. - Kitchen Alchemy
Food and science meet in this collection of articles, beginning with a recipe for Blown Up Brie.
- Developing a High School Food Chemistry Elective
A new chemistry class was in the works. It all started with water. - Food Chemistry in the High School Classroom
This chemistry teacher liberally mixes food into her curriculum. See what she and her students are cooking up in the classroom. - Food Chemistry Infographics
Plenty of infographics here that will make you hungry to learn more. - Smell of Success
This chemical engineering prof wants you to be able to text a friend a smell. What would you choose? - The Science of Cooking
It’s like a virtual museum, for food. Explore pickles, eggs, bread, and more.
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