Cooking & Food Science Project Ideas

Have any of your friends or family members ever had an allergic reaction to eggs? In this science project idea, you'll investigate how to modify recipes so that even egg-allergic friends and family members can enjoy them.   Read more...

If you browse through a candy cookbook, you might notice that many of the recipes call for corn syrup in addition to sugar. Both sugar and corn syrup are sweet, so why do you need corn syrup if you...   Read more...

Have you ever run out of sugar while baking and tried to substitute another sweet ingredient, like honey? Or tried to make a "diet" version of a cookie using an artificial sweetener? If so, did you...   Read more...

Have you ever eaten half of an apple and tried to save the other half to eat later? What happened to the other half when you were ready to eat it? Did it look and taste as good as the first half,...   Read more...

It's the bottom of the ninth, and you've spent a great afternoon at the ball game with a hotdog, a soda, and an ice cream in hand, but I'll bet you're not thinking about how many crops went into those classic baseball snacks. Sure, the bun contains wheat, but did you know that the hotdog might contain wheat, too? And soybeans may have been used to give that ice cream its perfectly smooth texture, while corn was likely used to sweeten the entire meal! Crops can be changed and added to processed foods to improve their taste and texture. In this cooking and food science fair project, you'll find out which crops are used most often in processed foods. Get ready to discover some sweet and savory secrets!   Read more...

Caramelization is the name of the cooking process that occurs as sugar is heated and the molecules begin to break apart. But what happens to the sugar as it breaks apart? And what do...   Read more...

Gluten is the substance in bread which, on a microscopic level, forms a rigid structure that traps the gases from the yeast, allowing the dough to rise. However, too much of the rigid gluten...   Read more...

Fresh whipped cream is the final touch for many delectable desserts. One issue with fresh whipped cream is that it has to be used soon after it is made, especially if it is at room temperature, or...   Read more...

Have you ever bitten into a beautiful golden-brown cookie only to realize in dismay that the bottom is burned and black? What causes that uneven baking? Can it be prevented? You can discover the...   Read more...

OK, spill the beans, what's your favorite bean-rich food? Burritos? Chili? Or maybe you prefer the spicy Indian stew of lentils, known as dal? But what about fried tofu? Soymilk? Or peanut butter and jelly sandwiches? Did you know those foods come from beans as well? Beans are important to the diets of many people, and in this cooking and food science fair project, you'll learn how the liquid that beans are cooked in affects how quickly or slowly they soften.   Read more...

 

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