Investigate the science that happens in your kitchen every day
A video explaining that asparagus should be cooked in butter rather than water because the molecules responsible for its flavour are water-soluble, and a worksheet about the molecules responsible for ‘asparagus pee’.
This resource explores the chemistry of capsaicinoids and the properties they give to chillies.
This shows experiments in which different cuts of meat are cooked under different conditions to determine the optimum cooking temperature.
Heston Blumenthal discusses the science of ice cream in this selection of videos.
If you add certain fresh fruit such as pineapple to jelly, it will not set. The task in this resource is to investigate why.
Worksheets and videos on the molecules responsible for flavour, and how cooking affects cell walls.
This resource looks at Teflon and its properties. What is Teflon and why does it stop food sticking to the pan?
Information and questions about how baking powder works.
A worksheet exploring the structural differences between the solid and liquid versions of this most ubiquitous compound.
An investigation into whether having the lid on or off affects the colour of green vegetables.
This resource uses a titration method to analyse the chemical composition of Lo-Salt, a reduced sodium salt alternative.
Practical work and questions about the effect of salt, sodium bicarbonate and calcium ions on the colour and texture of cooked vegetables.
This resource explores why salt is always added to the water when cooking.
This resource looks at types of salt and the differences between them.
This resource explores why salt is always added to the water when cooking green vegetables.
In this activity students devise and carry out experiments to test possible reasons for adding salt when cooking vegetables.