Grab a beaker, pick up your whisk, and get ready to cook up some solid science. Using food as our tools (or ingredients!) curious kids become saucy scientists that measure, weigh, combine, and craft their way through the kitchen. Discover dozens of thoroughly-tested, fun, edible experiments, sprinkled with helpful photos, diagrams, scientific facts, sub-experiments, and more. And the best news is when all the mad-science is done, you're invited to grab a spoon and take a bite -- and share your results with friends and family.
"...encourages kids to grab a beaker, pick up a whisk and cook up some science fun. Using food as the tools or even the ingredients, culinary-minded kids become scientists in the kitchen... Adults and kids will have fun with this innovative new book." -- Epicurious.com
"With the right know-how, any kind of cooking can be studied as a science experiment, but National Geographic takes that idea a few steps further... you’ll never again make couscous or beef jerky without thinking about osmosis." -- Austin American-Statesman
"This eye-catching, step-by-step manual is backed up by online resources and will be of interest to home and classroom experimenters.” — Booklist
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