Sweet soda syrups: Simple syrups are sweet liquids that contain more sugar than water would normally hold at room temperature. Adding heat to the water makes it possible to dissolve extra sugar molecules in it, creating a delicious liquid that can be used to sweeten everything from pancakes to drinks. This experiment will help you understand supersaturated solutions.
Sunset lemonade: Atoms are the building blocks of matter. The number of atoms in a certain volume of a liquid determines that liquid’s density. The more atoms a liquid has in each liter, the denser that liquid is. In this recipe, you’ll see how liquids of different densities interact: less-dense liquids float on top of denser ones.
Vinaigrette: An emulsion is simply a mixture of two things that are normally unmixable, like oil and water. To create an emulsion, it helps to add a mediator, or a “surfactant,” which can get between the molecules to stabilize the mixture. While making vinaigrette dressing, you’ll observe how mustard acts as a surfactant to hold the mixture together.
“Pucker-up” pickles: Acids, such as citric acid and vinegar, taste sour and are often added to food to balance and brighten flavor. Acids can also be used to preserve food. In this recipe, you’ll learn how vinegar inactivates the chemicals that cause vegetables to turn brown, which helps keep pickled veggies looking pretty.
Chewy pizza crust: When particles of wheat flour are added to water and then stirred, the proteins in the flour form a unique elastic complex called gluten. Gluten can absorb large amounts of water, and kneading the resulting dough allows those gluten complexes to come into contact with more gluten, which in turn forms super-long elastic structures. In this recipe, you’ll learn why gluten strands add chewiness to pizza crust.
Sky-high soufflé: A soufflé is built on a simple foundation of eggs, milk and flour. When that mixture is placed in the oven, the heat forces the air bubbles in the batter to expand, causing the soufflé to rise. In this recipe you’ll learn about the elasticity of egg proteins while making a cloud of deliciousness.
Ice cream: Surrounding a mixture of sugar and cream with very cold temperatures starts a process that causes the water in the cream to begin freezing, forming solid ice crystals in the mixture. Making ice cream is a great way to understand the science of crystal formation.
Baked Alaska: The meringue topping on a Baked Alaska is a foam made up of bubbles, which makes it a perfect edible insulator. In this recipe, you’ll observe how this network of air-filled bubbles protects the ice cream from melting in the oven.
