Eclectic Homeschool OnlineVisit EHO Lite
An easy to navigate site for those just
starting out
or planning for the next school year.
Timberland Nike Skor Cheap Nikes Cheap Ray Bans Armani Borse Skor Online Celine Borse Chanel Borse Fendi Borse Gucci Borse Hogan Borse michael kors louis vuitton new balance Michael Kors Nike Blazer Nike Skor Nike Skor Ralph Lauren Ralph Lauren Ray Ban Ray Ban Scarpe Adidas Timberland Timberland Nike Air Nike Air Max New Balance Woolrich Scarpe Online Calvin Klein Louis Vuitton Michael Kors New Balance Nike Air Max Oakley Ray Ban Baratas Air Jordan Release Dates Timberland Boots Calvin Klein Louis Vuitton Michael Kors Michael Kors New Balance Shoes Nike Blazer Nike Trainer Ray Ban Sunglasses Converse Shoes Air Jordan Air Jordan Release Dates Air Jordan Retro Jordan Shoes Michael Kors Cheap Air Jordans Cheap Jordans Cheap Converse Michael Kors Michael Kors Cheap Oakley Cheap Oakley Sunglasses Cheap Ray Bans Timberland Boots Timberland Boots Cheap Toms Christian Louboutin Christian Louboutin Christian Louboutin Sale Converse High Tops Converse Sale Converse Shoes Jordan Shoes For Sale Michael Kors Michael Kors Michael Kors Michael Kors Michael Kors Outlet Michael Kors Kors Outlet New Balance Air Jordan Release Dates Nike Air Force Nike Air Max Nike Air Yeezy Nike Cortez Nike Free Oakley Sunglasses Sale Ray Ban Aviators Ray Ban Clubmaster Ray Bans Ray Ban Sunglasses Ray Ban Wayfarer Jordan Retro Jordan Shoes Nike Shox Timberland Boots Timberland Outlet Toms Outlet Ray Ban Sunglasses Air Force One Nike Air Force Air Max Nike Blazer Sac Lancel Louis Vuitton Louis Vuitton MCM Taschen Michael Kors Michael Kors Michael Kors New Balance New Balance Air Max Pas Cher Nike Free Run Nike Blazer Ray Ban Nike Free Run Nike Free Run Nike Shox Timberland Schuhe Chaussure Timberland Timberland Pas Cher Timberland Air Jordan 11 Jordan 13 Jordan 6 Cheap Jordans Cheap Ray Bans Converse Pas Cher Jordans Jordan Shoes Michael Kors Nike Air Max Nike Blazer Nike Free Run Lunette Oakley Oakley Store Oakley Sunglasses Ray Ban Ray Ban Sale Ray Ban Sac Lancel Timberland Nike Free 5.0 Converse Shoes Nike Shoes Ugg Boots

Homeschool in the Kitchen
Life Skills
Language Arts
Social Studies


Homeschool Resource Center
Homeschool in the Kitchen

Eclectic Resource Directory
Hands on Learning

Featured Resource

The New Kitchen Science : A Guide to Know the Hows and Whys for Fun and Success in the Kitchen

EHO Advertiser.
Eclectic Homeschool Curriculum Fair
Find homeschool resources by all the top publishers.
Subscribe to the
EHO Newsletters

EcleticHS Discussion List
Eclectic Homeschool Newsletter
Support Group Leaders
Feel free to post any part or all of our EHO Newsletter to your email or snailmail lists.
Our information sheet is available for handing out to your members.
To submit your resources for review, please read our review guidelines.
Make a Donation to EHO
Summer Reading - books for all ages.
Featured Resource
Shop Amazon - Help Fund EHO
Homeschool News
Our Staff Blogs
Search the Web from EHO
Join the Campaign

Homeschooling in the Kitchen: Science

Beverly S. Krueger

When we talk about science and homeschooling in the kitchen, there are really two topics to pursue: Science in the Kitchen and Kitchen Science. One is all about doing science in the kitchen. The other about cooking from a more scientific perspective. We have resources for both topics.

Homeschooling in the Kitchen: Science Websites:

  • Science of Cooking
    Discover how a pinch of curiosity can improve your cooking! Explore recipes, activities, and Webcasts that will enhance your understanding of the science behind food and cooking. This Exploratorium site is packed with activities. Explore your senses in the spices section. Learn about breads of the world. Compare the muscles of humans, chickens, cattle, pigs and fish. You could spend weeks working on the activities found in the six major sections of the Science of Cooking.
  • America's Test Kitchen - Science Desk
    Learn why a whole, raw head of garlic has almost no aroma, but when it is cut, the pungent familiar garlic odor becomes very strong. Learn what effects different acids, such as lemon juice, have on eggs. What keeps deep fried foods from becoming greasy? Over 80 different articles describe the science behind why things work or do not work in the kitchen.
  • Shots Across The Bow - Kitchen Science and 'smores as a bonus!
    Would you believe melting marshmallows to determine the wavelength of your microwave? This experiment will help you determine this and lead to other interesting facts.
  • Kitchen Science: Leavening Agents
    Ever wonder why that soufflé puffs up so high and then falls so fast? Why are your pancakes flatter than, well, pancakes? Why does your bread either rise and overflow your oven or sit there like a rock? Don't know your baking powder from your baking soda? What gives life to yeast? You simply must read on to learn how to get a rise out of your baked goods!
  • Science in the Kitchen: Water Recipes
    Recipes for Capillary Cake, Density Dessert, and Rock Candy. These recipes are now only found on this mirror site. Scroll down to find the receipes.
  • Kitchen Chemistry: The Art and Science of Cooking
    Michael C. Linhares, Ph.D.
    Linhares answers several kitchen chemistry questions.
  • Great Scopes - Kitchen Science - Spice It Up!
    A microscope activity using kitchen spices.
  • Kitchen Science
    Magic School Bus activities.
  • List of Food Additives
  • Food & Cooking Chemistry
    Learn about the chemistry of foods and cooking. Get information about vitamins, minerals, processes, herbs, ingredients, and other kitchen chemistry.
  • Explore Science in Your Kitchen
    Science exploration from Home Training Tools.
  • The Naked Scientist Kitchen Science
    Experiments to do in the kitchen, some involving food.
  • Kitchen Chemistry
    Pittsburgh Teacher's Institute Lesson Plans
  • How Microwave Ovens Work - How Stuff Works
    The microwave oven is one of the great inventions of the 20th century - millions of homes in America have one. Microwave ovens are popular because they cook food incredibly quickly. They are also extremely efficient in their use of electricity because a microwave oven heats only the food - nothing else.
  • How Pop-Up Turkey Timers Work - How Stuff Works
    For many people, the turkey cooking in the oven comes with another tradition -- the pop-up timer! This simple piece of technology lets everyone know when the turkey is done -- when the red indicator stick pops up, it is time to eat!
  • How Toasters Work - How Stuff Works
    For lots of people, the toaster is a daily part of breakfast. The toaster seems like a pretty simple device, but some questions do come up: How, exactly, does the toaster toast the bread? How do all of the different settings work? How does the toaster know when to pop the toast up?
  • How do I make clear ice like they have in restaurants? - How Stuff Works
    I'm not sure why, but recently a large number of people have become interested in clear ice! The best way to answer the clear ice question is to think about icicles.
  • How Refrigerators Work - How Stuff Works
    In the kitchen of nearly every home in America there is a refrigerator. Every 15 minutes or so you hear the motor turn on, and it magically keeps things cold. Without refrigeration, we'd be throwing out our leftovers instead of saving them for another meal.
  • How does the freezer of the modern refrigerator stay frost-free? - How Stuff Works
    If you have an old refrigerator or one of the small dorm refrigerators, you know all about the frost that forms around the coils that cool the freezer. If you let it build up long enough, the frost can get 6 inches thick and eventually there is no room to put anything in the freezer.
  • Why is the back of a refrigerator painted black? - How Stuff Works
    It could simply be that black paint is cheaper... But I believe that the external coils on the back of refrigerators are painted black for the following reason:

Science in the Kitchen Books:


Foodworks: Over 100 Science Activities and Fascinating Facts That Explore the Magic of Food
by Ontario Science Center

Out of print. Available used.


Kitchen Science
by Chris Maynard

Why do lemons give you a buzz? Why does a cornstarch and water mixture behave so strangely? What happens when you put water under pressure and why does it suffer from surface tension? Over 50 experiments show you that science is bubbling away all around us. Science has come out of the laboratory and into the real world. Kids can become scientists in their own homes using everyday ingredients and supplies to carry out experiments.


Kitchen Science
by Shar Levine (Author), Leslie Johnstone (Author)

Science basics start right at home for children with this fun introduction to the kitchen laboratory. There, simple and safe activities will reveal the excitement of science in an enjoyable, unintimidating atmosphere. And bright drawings and photos add to the kid appeal. What children learn as they cook up some cool experiments will set the stage for science success all through school. All it takes are some common materials, such as applesauce, coffee filters, coarse pepper, and a candy or two. Colorful "cabbage soup" teaches them about chemical reactions, and they'll also learn by watching balloons inflate themselves with the help of a little yeast, making eggs "burp," and more. There are even activities to do in restaurants while waiting for the meal.


Magic School Bus Gets Baked in a Cake: A Book About Kitchen Chemistry, The
by Joanna Cole, Bruce Degan (Illustrator)

When the class tries to bake a cake for Ms. Frizzle's birthday, they wind up inside it and have some delicious fun learning all about mixtures and reactions that occur when ingredients are combined.


Physics Lab in a Housewares Store
by Robert Friedhoffer, Joe Hosking (Illustrator)

What do an egg slicer and a wrench have in common? They both act as levers. This series makes science fun by explaining how familiar devices work. As a readers discover the secrets behind corkcrews, coffee percolators, and window shades, they will also learn about basic science principles.

By examining devices found in any housewares store, students can see science in action. They will begin to understand the physical principles behind centripetal force, friction, permeability, density, and heat transmission.


Science Chef Travels Around the World : Fun Food Experiments and Recipes for Kids, The
by Joan D'Amico (Author), Karen Eich Drummond (Author)

Every chapter in this educational and entertaining book contains several facts on each of the 14 countries represented, an experiment related to a basic food ingredient typical of that country and recipes for a complete meal based on the food used in the experiment. Explains scientific concepts such as viscosity by experimenting with honey (Egypt) or how osmosis works by soaking cucumbers in vinegar (France). Features over 60 kid-tested, simple, quick recipes and experiments that can be done with easy-to-obtain ingredients and standard kitchen equipment.


Science Chef: 100 Fun Food Experiments and Recipes for Kids, The
by Joan D'Amico, Karen Eich Drummond, Tina Cash-Walsh (Illustrator)

From the Back Cover
What melts in your mouth and not in your hands, plumps when you cook it, and comes in more than forty-eight scrumptious flavors? Give up? The correct answer is: Science! With The Science Chef you'll learn loads of basic science by doing fun, easy-to-perform cooking projects. And you get to eat the results when you're finished! Why do onions make you cry? How does yeast make bread rise? What makes popcorn pop, whipped cream frothy, and angel food cake fluffy? You'll discover the scientific answers to these and dozens of other tasty mysteries when you prepare kid-tested recipes for everything from Cinnamon Toast and Basic Baked Potatoes to Stromboli Pizzoli and Monkey Bread. Whether you're a beginner or an experienced cook, you can become a great Science Chef. All 100 experiments and recipes require only common ingredients and standard kitchen utensils. And The Science Chef includes rules for kitchen safety and cleanup, plus a complete nutrition guide.


Science in the Kitchen
by Rebecca Heddle, K. Woodward

Usborne Science Activities


Simple Kitchen Experiments: Learning Science With Everyday Foods
by Muriel Mandell, Frances Zweifel (Illustrator)

Turn your kitchen into a chemistry lab with this book full of science experiments based on food. Out of print. Available used.

Kitchen Science Books


Cookbook Decoder, The
by Arthur E. Grosser

At last, a guide for those cooks who are oppressed by recipes which are often as peremptory and seemingly illogical as barracks room orders. The Cookbook Decoder lets us in on the REASONING behind recipes, what ingredients are vital to success, why some utensils do a better job than others, and which timing sequences are mandatory. And, it goes ahead to provide the reader with a framework for thinking about and modifying recipes with self-assurance. Peppered with over 120 recipes and more than 20 kitchen experiments ("autodemonstrations"), the Decoder is an invaluable tool for understanding, appreciating, and working creatively with man's oldest chemical experiment: cooking.


Curious Cook: More Kitchen Science and Lore, The
by Harold McGee

When Harold McGee's On Food and Cooking was published in 1984, it proved to be one of the sleepers of the year, eventually going through eight hardcover printings. It was hailed as a "minor masterpiece" and reviewers around the world prasied McGee for writing the first book for the home cook that translated into plain English what scientist had discovered about our foods. Like why chefs beat eggs whites in copper bowls and why onions make us cry.


Gadgetology: Kitchen Fun with Your Kids, Using 35 Cooking Gadgets for Simple Recipes, Crafts, Games and Experiments
by Pam Abrams

Getting kids involved in the kitchen at an early age is a great, hands-on way to introduce them to new foods and teach them valuable skills. Gadgetology makes it fun. Kids and parents will love spending time together with this user-friendly, full-color activity book, making everything from Circle Snacks and edible log cabins with a corer to Green Bean-Sesame Sauce Toss and homemade sidewalk chalk with a mortar and pestle. It's chock-full of recipes, experiments, crafts, and games using 35 everyday kitchen gadgets from an apple peeler to a salad spinner to a whisk.


I'm Just Here for the Food: Food + Heat = Cooking
by Alton Brown
Alton Brown, host of Food Network's Good Eats, is not your typical TV cook. Equal parts Jacques Pépin and Mr. Science, with a dash of MacGyver, Brown goes to great lengths to get the most out of his ingredients and tools to discover the right cooking method for the dish at hand. With his debut cookbook, I'm Just Here for the Food, Brown explores the foundation of cooking: heat. From searing and roasting to braising, frying, and boiling, he covers the spectrum of cooking techniques, stopping along the way to explain the science behind it all, often adding a pun and recipe or two (usually combined, as with Miller Thyme Trout).

I'm Just Here for the Food is chock-full of information, but Brown teaches the science of cooking with a soft touch, adding humor even to the book's illustrations--his channeling of the conveyer belt episode of I Love Lucy to explain heat convection is a hoot. The techniques are thoroughly explained, and Brown also frequently adds how to augment the cooking to get optimal results, including a tip on modifying a grill with a hair dryer for more heat combustion. But what about the food? Brown sticks largely to the traditional, from roast turkey to braised chicken piccata, though he does throw a curveball or two, such as Bar-B-Fu (marinated, barbecued tofu). And you'll quickly be a convert of his French method of scrambling eggs via a specially rigged double boiler--the resulting dish is soft, succulent, and lovely. But more than just a recipe book, I'm Just Here for the Food is a fascinating, delightful tour de force about the love of food and the joy of discovery. --Agen Schmitz


Inquisitive Cook (Accidental Scientist), The
by Anne Gardiner, Sue Wilson, the Exploratorium

In a light, anecdotal, but highly informative style, seasoned cooking writers reveal the unexpected and always practical science of the kitchen. Covered are such subjects as the amazing alchemy of granules and powders, the astonishing egg, the effects on food of different cooking methods, the biology and psychology of flavor, the remarkable chemistry of doughs, spices, and much, much more. Amusing anecdotes, sidebars and illustrations en-liven the text. Throughout, there are "cook's queries," quick tips, and even recipes that will delight anyone interested in becoming a more knowledgable cook.


Kitchen Science : A Guide to Knowing the Hows and Whys for Fun and Success in the Kitchen
by Howard Hillman

This book takes the mystery out of creative cooking by requiring love, imagination, art -- and science from the cook. Hillman's years of experience render cooking conundrums comprehensible and transform the way we approach food.


Kitchen Science for Kids
by Patricia F. Thonney, Tracy J. Farrell

Four-H Series
Kitchen Science for Kids is a manual that assists child care providers, 4-H volunteer leaders and other youth educators in providing science experiences for groups of children ages 5 to 12. Five science experiments support selected food and nutrition concepts; make science accessible and fun; and encourage discovery-based learning among children and adults. The experiments model the Learning Cycle, a teaching strategy that encourages initial exploration, followed by introduction and application of scientific concepts. Guidance for linking science with cooking, reading, and nutrition activities is provided.


Munch! Crunch! What's for Lunch? : Experiments in the Kitchen
by Janice Lobb

Can a kitchen be fun? Munch! Crunch! What's for Lunch? looks at the science of food and answers such questions as Why does bread rise? What makes me hungry? Why does corn pop?


New Kitchen Science : A Guide to Know the Hows and Whys for Fun and Success in the Kitchen, The
by Howard Hillman

In this revised and updated edition of the book that thousands of cooks have turned to for clear explanations of kitchen mysteries, Howard Hillman addresses fascinating questions such as why heirloom fruits and vegetables taste better than supermarket varieties, why dry rubs impart more flavor to meats than marinades do, how weather conditions affect outdoor grilling times, and how food science is altering what we eat in restaurants.


On Food and Cooking: The Science and Lore of the Kitchen
by Harold McGee

Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques.


Science of Cooking, The
by Peter Barham

Book Description
A kitchen is no different from most science laboratories and cookery may properly be regarded as an experimental science. Food preparation and cookery involve many processes that are well described by the physical sciences. Understanding the chemistry and physics of cooking should lead to improvements in performance in the kitchen. For those of us who wish to know why certain recipes work and perhaps more importantly why others fail, appreciating the underlying physical processes will inevitably help in unraveling the mysteries of the "art" of good cooking. Dr. Peter Barham has long been involved in popularizing science in Great Britain where he has lectured and been on radio and television shows on the science of food. In 1999, he won the IOP Prize for Promoting the Public Awareness of Physics.


What Einstein Told His Cook: Kitchen Science Explained
by Robert L. Wolke, Marlene Parrish
Why do recipes call for unsalted butter--and salt? What is a microwave, actually? Are smoked foods raw or cooked? Robert L. Wolke's enlightening and entertaining What Einstein Told His Cook offers answers to these and 127 other questions about everyday kitchen phenomena. Using humor (dubious puns included), Wolke, a bona fide chemistry professor and syndicated Washington Post columnist, has found a way to make his explanations clear and accessible to all: in short, fun. For example, to a query about why cookbooks advise against inserting meat thermometers so that they touch a bone, Wolke says, "I hate warnings without explanations, don't you? Whenever I see an 'open other end' warning on a box, I open the wrong end just to see what will happen. I'm still alive." But he always finally gets down to brass tacks: as most heat transfer in meat is due to its water content, areas around bone remain relatively cool and thus unreliable for gauging overall meat temperature. Organized into basic categories like "Sweet Talk" (questions involving sugar), "Fire and Ice" (we learn why water boils and freezers burn, among other things), and "Tools and Technology" (the best kind of frying pan, for example), the book also provides illustrative recipes like Black Raspberry Coffee Cake (to demonstrate how metrics work in recipes) and Bob's Mahogany Game Hens (showing what brining can do). With technical illustrations, tips, and more, the book offers abundant evidence that learning the whys and hows of cooking can help us enjoy the culinary process almost as much as its results. --Arthur Boehm


Copyright © 2003, 2007 Eclectic Homeschool Association

New Homeschool Resources - Visit the Eclectic Homeschool Resource Center for more discounted resources.

About EHO | Masthead | Financial Info | Contact Us | Writing for EHO | Get Your Product Reviewed
Linking to this site | Advertise| Submit a Site | Reprinting Articles | Reviewing for EHO | Privacy | Search

This website is Copyright ©1997-2010 Eclectic Homeschool Association, All rights reserved.
This site was authored by Beverly S. Krueger. All contents belong to the Eclectic Homeschool Association or the original authors. Reproduction of this World Wide Web Site in whole or in part is prohibited without permission. All rights reserved. Trademarks may not be used without permission of the trademark owner. Details about our reprint policies are available.

Publishers: Tammy Cardwell, Jean Hall, and Beverly Krueger are the only persons authorized to make product requests on behalf of the Eclectic Homeschool Online. If you receive requests from any other individuals in our name, please do not comply.

The staff at EHO try very hard to answer all our mail. We have had many of our responses to email returned as undeliverable. We also delete unread a great deal of spam. If your email message header sounds like it is spam, it will be deleted. "You Should See This!" or "Have I got something great for you" are examples of subject lines that would be deleted unread. If you use 'EHO' in the subject line it will not be deleted unread. If you have not received an answer to your question, please resend your email. We usually have a delay of 1 to 2 weeks in answering email because of the number of requests we get. Those wishing to request links to our site should read our linking page before writing us. All our resources are posted online. We do not mail information to postal addresses.

This Site Uses the Following for Website Services:

OpenCube CSS Menu

XIGLA - Absolute Banner Manager

Scripture taken from the New King James Version. Copyright © 1979, 1980, 1982 by Thomas Nelson, Inc. Used by permission. All rights reserved.

Thank your for vising the Eclectic Homeschool Online, we hope you found the resources to make your homeschooling journey easier.

homeschool information