Have you ever brought apple slices to school for lunch? When you packed them in your lunchbox, they were white on the inside, but by lunchtime, all the slices have turned brown. It doesn’t change the taste, but it certainly doesn’t look as appetizing. So what happened? Today, let’s talk about why sliced fruit turns brown and then experiment with ways to prevent that browning!

There’s nothing like a homemade loaf of bread—the crispy crust, the soft interior, and the bouncy texture—but what is it that makes bread so good? Well, as we’ve learned in our previous installments of Kitchen Chemistry, it’s a hefty dose of science! Today, let’s explore the science of bread!

Learn what each ingredient adds to the recipe, and then try making our own loaf of bread, in a tasty application of science that would make a great addition to your Thanksgiving table!

We have provided a great bubble recipe down below that involves one of the most common items in a kitchen: dish soap! But first, did you ever wonder what’s the science behind bubbles? What actually makes up a bubble? Why are they round? Why do they pop? What are the pretty rainbow colors? Let’s explore these questions.

An endothermic reaction is the absorption of energy, usually heat, that changes the chemical structure of a compound. One example of an endothermic reaction is cooking! In a recipe, how each ingredient reacts to heat affects the final product. Let’s see what certain ingredients in a cupcake contribute to the baked good by omitting them!

Good for all ages with adult supervision—oven use and mess potential!

Learn about the chemical reaction of decomposition while making a sweet treat!

Adult supervision is strongly recommended for this activity—hot sugar can leave a pretty nasty burn.

Join us as we walk through the surprisingly simple process of creating your own pH indicator paper! Appropriate for all ages with adult supervision.