Category: Food. Last updated June 20, 2023.

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Want to learn some food chemistry? Discover the science of flavors, food preparation, barbecuing and more!


  1. Activities
  2. Demos
  3. Labs
  4. Articles
  5. Videos


  • Introduction to Flavor Chemistry from the National Historic Chemical Landmarks & AACT
    Learn about the science of tasting, and fine out what type of “taster” you are in this series of activities.
  • Cooking with Conversions from AACT
    Can you interpret a common homemade recipe for German chocolate cake with measurements in English units?
  • Analyze a Family Recipe from AACT
    Select a family recipe, or a favorite recipe to investigate. Learn more about the ingredients and the chemistry of each one, as well as their purpose in the recipe.
  • Discovering Chemical Elements in Food from AACT
    Analyze nutrition labels of some of the foods and drinks to identify which type of macromolecule is mainly supplied by the item and compare consumption with the daily recommended intake for that type of macromolecule.
  • Food Chemistry Quiz from ThoughtCo.
    Test your knowledge. How much do you know about food chemistry?


  • Cooking an Egg in Chemistry Class from AACT
    Observe the very high latent heat of vaporization for water by boiling water over a Bunsen burner in a paper cup to cook a boiled egg.


  • Coffee Creamer Ice Cream from AACT
    Fill up on ice to serve mini ice creams with a side of freezing point chemistry learning.
  • Naked Egg from Exploratorium
    Put de-shelled eggs in different fluids and watch them swell and shrink.


  • Bringing Chemistry to the Kitchen from ChemMatters Magazine
    Scientists who study the chemical ingredients in food and how they interact with one another are providing new knowledge that chefs are using to make original and savory dishes.
  • Expiration Dates: What do they Mean? from ChemMatters Magazine
    Expiration dates are stamped on the packaging of many kinds of foods. What do those dates mean, and what would happen if you ate food that was past its expiration date?
  • The Chemistry of Barbecue from PeriodicGraphics and Compound Interest
    Check out this infographic when you fire up the grill for a summertime smoky flavor—thanks to chemistry.


  • 9 Scientific Cooking Techniques from SciShow
    All cooking is science: we use chemistry and physics to steam, fry, bake, or microwave almost all of our meals. However, there are some cooking methods that delve into even deeper and stranger scientific territory.

  • Why is Pizza so Good? from ACS Reactions
    Whether it’s a plain cheese, a deep-dish stacked with meats or a thin-crust veggie delight, there’s just something about pizza that makes it delicious. There’s a lot of chemistry that goes into everything from dough to sauce to toppings to, of course, cheese. There’s also a very specific chemical reaction at work on every single slice, no matter what toppings you choose.

  • The Science of the Perfect Grilled Cheese Sandwich from ACS Reactions
    Why is it that some cheeses melt perfectly while others crumble into a nasty, oily mess? Let’s find out and also get some scientific advice on how to optimize your ingredients for the perfect grilled cheese experience.

  • 3 Egg-cellently Weird Science Experiments from ACS Reactions
    This week Reactions is walking you through the chemistry behind protein denaturing, making an egg bounce, and creating your own green eggs (minus the ham--that's all on you).