Cooking & Food Science Project Ideas

Dried Foods: The Science Behind Making Lightweight Snacks | You Say Po-tay-to and I Say Po-tah-to, but No Matter What, There's Starch in Those Taters! | Egg Substitutes | When Science is Sweet: Growing Rock Candy Crystals | How Do You Make the 'Best' Cookie? | Hot Pot: Choosing the Right Pot in Which to Cook Your Meals | Shaking for Butter | Mag-nificent Breakfast Cereal | Hey, There's Corn in My Candy! | Sugar vs. Sugar Substitutes: Are They Just as Sweet? | Oil and Vinegar Do Mix…When You Have an Emulsifier | Yuck, What Happened to My Apple? Investigating How Food Wrappings Affect Spoilage | Stand Up! Investigate the Effect of Different Bowls on Whipped Egg Whites | How Greasy Are Your Potato Chips? | Top Crops: Finding Hidden Grasses and Beans in Processed Foods | The Sweet Beginnings of Caramelization | Which Flour Has the Greatest Glob of Gluten? | Fresh Whipped Cream That Lasts | Cookies: Can You Blame the Burnt Ones On the Cookie Sheet? | Tough Beans: Which Cooking Liquids Slow Softening the Most? | The Effect of Roasting on Color, Flavor, and Texture of Peanut Butter | The Art & Science of Making Yummy Yogurt | Great Globs of Gluten! Which Wheat Flour Has The Most? | You Want Fries With That? The Science of Crispy Potatoes | Have Your Chips Lost Their Chomp? Understanding How Food Becomes Rancid | Which Fruits Can Ruin Your Dessert? | What's the Best Way to Guarantee Fresh Bread? | Tasty Arrangements: How to Position Food in Microwave Cooking | The Freezer: It Keeps Your Carrots Awake at Night! | How Far Can You Stretcha the Mozzarella: The Science of Making Cheese! | Flavor That Food! Exploring the Science of Marinades | Maple Syrup: For Pancakes, Waffles, and...Crystal Candy? | How Can Tofu Pack Such a Flavorful Punch? | Processed Cheese, Please! Get Your Grilled Cheese Oooey Gooey Instead of Oily and Gloppy | Perfecting Pastries: The Role of Fats in Making a Delicious Pastry | Stop Slumping: What Makes Foams Stand Up Straight | Candy Chromatography: What Makes Those Colors? | Chemistry of Baking Ingredients 1: How Much Baking Powder Do Quick Breads Need? | The Curdling Properties of Different Milks: How to Avoid Little Miss Muffet's Curds | Mean & Green: Fruit & Vegetable Hardening | 'Make Mine Medium-Rare': Heat Conduction in Steak | Temper, Temper, Temper! The Science of Tempering Chocolate | Egg-cellently Cooked Eggs: The Process of Soft-Boiling an Egg | Gel Well: Which Additives Make the Strongest Gelatin? | Kimchi Chemistry | How Sweet It Is—How Much Sugar Is Really in That Soda? | How Do You Take Your Tea? Make a Simple Electronic Device to Measure the Strength of Tea | What Do Different Baking Ingredients Do? | Chemistry of Baking Ingredients 2: Can Baking Soda Substitute for Baking Powder in a Recipe? | Get Saucy with the Thickening Power of Starches | Determining Iodide Content of Salt | Which Orange Juice Has the Most Vitamin C? | Do Oranges Lose or Gain Vitamin C After Being Picked? | Burning Calories: How Much Energy is Stored in Different Types of Food? | Chemistry of Ice-Cream Making: Lowering the Freezing Point of Water | Hey, Do You C My Potatoes? Determining Vitamin C Amounts in Cooked Potatoes | Investigate the Vitamin C Level in Bell Peppers During Various Stages of Ripeness |