Explore the science of precipitation and solubility through curd formation and homemade ricotta.

Explore how calcium content impacts curd formation and structure through different trials of paneer cheese.

Understand how acids form curds in milk through a mini-lab and explanation of the phenomena using concepts of electrostatic charges and solubility.

Students explore how bees help produce many of the foods we eat by learning about the relationship between bees and plants and the basic parts of a flower involved in pollination and fruit production.

Students will learn key baking skills and explore the “why” behind ingredients and steps in baking recipes

Explore the chemical processes behind coagulation and cheese texture. Then design your own experiment to explore cheesemaking.

Students will learn about ecosystems, microbes, and fermentation by making a traditional Korean food, kimchi.

Students will learn about volume, measurements, and converting units by scaling brownie recipes to different pans.

Students will explore the chemical reaction behind baking soda in pancakes and why measurements matter in chemical reactions.

Students will explore microbial communities and the symbiotic relationship between yeast and bacteria in kombucha.

Students will explore how intermolecular forces help explain the process and final product of stretching mozzarella.

Students will learn about volume, measurements, and converting units by scaling brownie recipes to different pans and considering servings in a pan

Explore the chemical reaction and formation of curds in cheese making through homemade ricotta.

Explore chemical and physical changes and the Maillard Reaction through brown butter rice krispie treats.

Explore chemical changes by watching sugar transform into caramel and making caramel apples.

Students will explore the chemical reaction behind baking soda in pancakes and the importance of ratios in chemical reactions.

Learn about acids and bases, pH indicators, the pH scale, and concentration through red cabbage.

Students will learn about microbes and cellular respiration (specifically anaerobic lactic acid fermentation) by making a traditional Korean food, kimchi.

Explore the behavior of particles in liquids and changes in color due to pH through this lemonade.

Learn about different apple varieties and how apple traits are impacted by genotype and environmental factors.

Learn about different apple varieties, what features breeders and scientists consider most important, and how both genotype and environmental factors impact these features.

Students will learn about density and lab design by exploring a “secret” ingredient in ice cream: air.

Explore types of mixtures & the importance of air by experimenting with an essential step in many baking recipes: creaming butter and sugar.

Learn about the chemistry and biology behind the molecule behind heat in chili peppers: capsaicin.

Explore physical changes & types of mixtures by making no-churn cookies and cream ice cream in a jar.

Explore yeast and the chemical reaction of fermentation and how it leads to fluffy, bubbly bread through homemade focaccia.

Explore sublimation, phase changes, and the behavior of a dry ice by making a dry ice potion that you can drink!

Explore popping boba through the lens of ions, chemical reactions and diffusion.

Explore fractional distillation and phase changes through liquid nitrogen ice cream.

Make pumpkin snickerdoodle cookies to explore the science behind baking soda, moisture, & the Maillard Reaction.