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Description

Kids take the reins in the kitchen with this hands-on book of edible science experiments! With revised and updated material, a brand-new look, and hours of innovative, educational experiments, this science classic by award-winning author Vicki Cobb will be devoured by a whole new generation of readers.

Combine with such books as Awesome Science Experiments for Kids to help junior scientists continue their learning, whether at home or in a classroom.

With contemporary information that reflects changes in the world of processing and preserving foods, this cookbook demonstrates the scientific principles that underpin the chemical reactions we witness every day--just by cooking.

And once readers have tested their theories and completed their experiments, they can eat the results! From salad dressing to mayonnaise, celery to popcorn, and muffins to meringues, this book uses food to make science accessible to a range of tastes.

Also included is essential information on eating healthfully, plus additional resources for further exploration.

Discover the tasty side of science with dozens of edible projects:

Chemistry for Kids: Why do cakes rise? How does Jell-O gel? Uncover the amazing chemical reactions in everyday foods, from making muffins to growing your own rock candy crystals.
Fun STEM Projects: Make your own color-changing red cabbage indicator to test for acids and bases, or discover the physics of what makes popcorn pop!
Fun Family Activities: Perfect for rainy days or homeschool lessons. From homemade mayonnaise to striped celery, these are projects the whole family can make and enjoy together.
A Classic Science Cookbook: Explore the science of solutions, proteins, and fats in this fully updated edition of a beloved classic that makes learning a treat you can eat.