Kitchen Science Lab for Kids: EDIBLE EDITION 52 Mouth-Watering Recipes and the Everyday Science That Makes Them Taste Amazing

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  • Format: Paperback
  • Copyright: 2019-06-11
  • Publisher: Quarry Books

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Supplemental Materials

What is included with this book?


Explore the science of making food with 52 delicious recipes designed for kids, from healthy homemade snacks to scrumptious main dishes and mind-boggling desserts.

When you step into your kitchen to cook or bake, you put science to work. Physics and chemistry come into play each time you simmer, steam, bake, freeze, boil, puree, saute, or ferment food. Kitchen Science Lab for Kids: EDIBLE EDITION guides you through the physics, biology, and chemistry of food to give you the basic tools you need to be a great chef.

Bodacious Bubble Tea, Flavorful Fruit Leather, Super Spring Rolls, Mouthwatering Meatballs…divided by course, each lab presents a photo-illustrated step-by-step recipe for a delicious drink, snack, sauce, main dish, dessert, or decoration.

Have fun learning about:

  • Bacteria and the chemical process of fermentation by making your own pickled vegetables.
  • Emulsion as you create your own vinaigrette.
  • How trapped water vapor causes a popover to inflate as you make your own.
  • Crystals by making your own ice cream.
  • And much more!

Along with the fun-filled recipes, find:
  • Accessible explanations of the “Science Behind the Food.”
  • Labels for each recipe showing the challenge level, allergen alerts, time to make, and yield.
  • Suggestions for pairing and combining the recipes.
  • Safety tips and hints.

Mix and match the recipes to pair pasta with your favorite sauce, make ice cream to serve in homemade chocolate bowls, or whip up the perfect frosting for your cake. There are plenty of fun, edible decorations included for the art lovers in the crowd. Before long, you’ll have the confidence to throw together a feast, bake and decorate show-worthy cakes, or use what you’ve learned to create your own recipes.

For those with food allergies, all recipes are nut-free and other allergens are clearly labeled throughout.

Let’s get cooking—and learning!

The popular Lab for Kids series features a growing list of books that share hands-on activities and projects on a wide host of topics, including art, astronomy, clay, geology, math, and even how to create your own circus—all authored by established experts in their fields.

Each lab contains a complete materials list, clear step-by-step photographs of the process, as well as finished samples. The labs can be used as singular projects or as part of a yearlong curriculum of experiential learning. The activities are open-ended, designed to be explored over and over, often with different results. Geared toward being taught or guided by adults, they are enriching for a range of ages and skill levels.

Gain firsthand knowledge on your favorite topic with Lab for Kids.

Author Biography

Liz Lee Heinecke has loved science since she was old enough to inspect her first butterfly. After working in molecular biology research for 10 years and earning her master’s degree, she left the lab to kick off a new chapter in her life as a stay-at-home mom. Soon, she found herself sharing her love of science with her three kids as they grew, chronicling their science adventures on her KitchenPantryScientist website. Her desire to share her enthusiasm for science led to regular television appearances, an opportunity to serve as an Earth Ambassador for NASA, and the creation of an iPhone app. Her goal is to make it simple for parents to do science with kids of all ages, and for kids to experiment safely on their own. Liz graduated from Luther College and received her master’s degree in bacteriology from the University of Wisconsin, Madison. She is the author of Kitchen Science Lab for Kids, Kitchen Science Lab for Kids: Edible Edition, Outdoor Science Lab for Kids, STEAM Lab for Kids, Little Learning Labs: Kitchen Science for Kids, and The Kitchen Pantry Scientist: Chemistry for Kids.

Table of Contents

Acknowledgments — 3
Introduction — 7
Overview — 8
Rules of Kitchen and Food Safety— 10
Course 1
Lab 1: Sweet Soda Syrups (supersaturated solutions) — 14
Lab 2: Razzle-Dazzle Root Beer (fermentation) — 16
Lab 3: Bodacious Bubble Tea (tapioca science) — 18
Lab 4: Sunset Lemonade (density gradient) — 20
Course 2
Lab 5: Paper-Bag Popcorn Explosion (vapor pressure) — 24
Lab 6: Pretzel Bread Sticks (Maillard reaction) — 26
Lab 7: Flavorful Fruit Leather (dehydration) — 30
Lab 8: Pucker-Up Pickles (acetic acid pickling) — 32
Lab 9: Juicy Fruit Spaghetti and Popping Boba (polymerization) — 34
Course 3
Lab 10: Stretchy Mozzarella (rennet cheese science) — 38
Lab 11: Perfect Panir (acid cheese science) — 40
Lab 12: Cool Crème Fraîche (lactic acid) — 42
Lab 13: Yummiest Yogurt (thermophilic bacteria) — 44
Lab 14: Tangy Green Beans and Carrots (lactofermentation) — 46
Course 4
Lab 15: Dashing Vinaigrette (emulsions) — 50
Lab 16: Awesome Aioli (pasteurization) — 52
Lab 17: Heavenly Hummus (purées) — 54
Lab 18: Lip-Smacking Alfredo (viscosity) — 56
Lab 19: Tony Tomato Sauce (balance) — 58
Lab 20: Nut-Free Pesto (garlic) — 60
Lab 21: Best Beurre Blanc (emulsions) — 62
Course 5
Lab 22: Homemade Pasta (gluten) — 66
Lab 23: Perfect Popovers (elasticity) — 68
Lab 24: Pizza Dough (gluten) — 70
Lab 25: Sky-High Soufflé (roux) — 72
Lab 26: Super Spring Rolls (rice paper) — 74
Lab 27: Ooh La La Crêpes (egg batter) — 76
Lab 28: Mouthwatering Meatballs (food safety) —78
Course 6
Lab 29: Fluffy Rice (rice starch) — 82
Lab 30: Vibrant Veggies (volatile acids) — 84
Lab 31: Posh Potatoes (water absorption) — 86
Lab 32: Super Salads (vegetable storage) — 88
Course 7
Lab 33: Perfect Layer Cake (baking soda and acid) — 92
Lab 34: Wicked-Good Chocolate Cupcakes (flavor enhancers) — 94
Lab 35: Heavenly Angel Food Cake (air bubbles) — 96
Lab 36: Tie-Dye Roll Cake (sponge structure) — 100
Lab 37: Mom’s Pie Crust (butterfat/shortening) — 104
Lab 38: Celestial Cream Puffs (dough expansion) — 108
Lab 39: Whipped Cream and Whipped Cream Frosting (bubbles) — 110
Lab 40: Jan’s Buttercream Frosting (butterfat) — 112
Lab 41: Gorgeous Ganache (interfering agent) — 114
Lab 42: Magical Mirror Glaze (gelatin) — 116
Lab 43: Old-Fashioned Pudding (cornstarch) — 118
Lab 44: Luscious Lemon Curd (denaturation) — 120
Lab 45: Meltingly Marvelous Mousse (comminution) — 122
Course 8
Lab 46: Fabulous Fondant (sugar) — 128
Lab 47: Chocolate Domes and Bowls (tempering) — 130
Lab 48: Meringue Mushrooms (glassy state) — 132
Lab 49: Marvelous Marshmallows (amorphous candies) — 134
Lab 50: Easy Ice Cream (crystal formation) — 136
Lab 51: Breathtaking Baked Alaska (insulation) — 138
Lab 52: Scrumptious Sorbet (air incorporation) — 140
About the Author/Photographer — 142
Index — 144

Supplemental Materials

What is included with this book?

The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.

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