Category Archives: Kitchen Science

Kids Cook with Books Bonus Bundle – Summer 2016

Kids Cook with Books Bonus Bundle – Summer 2016
You already read to your kids.  Why not take things a step further and head into the kitchen?  I know, I know.  Cooking with your kids takes time. It might make a mess.  But the perks can last a lifetime!  Spending quality time together aside, your children will learn healthy eating habits and culinary skills to last a lifetime.  The Summer 2016 Kids Cook with Books Bonus Bundle makes it easy to cook and learn with the kids.  It includes simple, engaging activities to accompany these books:...

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Fall Produce {Word Search for Kids}

Fall Produce {Word Search for Kids}
Walking through the aisles of the grocery store, you would never know that produce grows seasonally.  These days, fruits and veggies are shipped all over the world, regardless of climate the time of year.  Want strawberries in the dead of winter? No problem.  They can be brought in from parts of the planet with warmer climates.  While it's convenient to have everything our hearts desire, the planet pays a price.  Shipping requires packaging and the transportation of the food produces emissions...

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Kitchen Science: Making Ice Cream In A Bag with...

Kitchen Science:  Making Ice Cream In A Bag with Kids
Why am I not surprised that my What's Cooking summer camp kids loved making ice cream more than any other recipe?   It was real life science in action, and a perfect way to beat the summer heat. Recipe: Ice Cream in a Bag Why don't YOU give it a try?  Here's the recipe and a description of how it works: Ice Cream In a Bag: Kitchen Science What's Cooking with Kids: www.whatscookingwithkids.com Serves 1 Ingredients: 2 Tbs. sugar 1 cup half and half ½ tsp vanilla extract 1/2...

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Extracting DNA from Strawberries – Food Science

Extracting DNA from Strawberries – Food Science
I originally published this post back in 2011, when I was teaching biology in a nearby town.  Since then, I left that school, went to teach in my hometown, and then promptly found myself unemployed.  Now, I am resuscitating my online presence and am thrilled that I can blend my 16 years of teaching science and cooking with kids into curriculum development. Given the my experience teaching children to cook and eat healthy foods, it should come as no surprise that I liked to include food...

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The Science of Fats In Our Diet – Sci Show

The Science of Fats In Our Diet – Sci Show
I'm the first person to admit that there are loads of other people who can explain things better than I can.  So, when I was teaching high school biology, I often showed clips from one of my favorite virtual science teachers, Hank Green on SciShow. His shows are good.  Really good.  But they are FAST and packed with information - so probably not the best way to be introduced to a topic you have never heard of before...but pretty darned good if you have studied something and want an excellent...

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The Biology Behind the Bubbles: Root Beer

The Biology Behind the Bubbles: Root Beer
As a high school biology teacher, I was always trying to find ways to intrigue my students and get them interested in the reality behind the words in the textbook.  Our cellular respiration unit always seems to approach when students are past the start-of-the-year enthusiasm and are approaching the get-me-out-of-here-for-winter-vacation doldrums.  And it doesn't help that this is a difficult concept to wrap one's head around. Luckily, students seem to catch on to the idea after I show them...

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Growing Green Onions in the Kitchen

Growing Green Onions in the Kitchen
After teaching children about sustainable food for nearly 10 years, I have been hankering to grow more of my own food.  I have never exactly had a green thumb, probably because I am easily distracted and don't water my garden often enough.  Since I wont' be teaching full time in the classroom next year, I should have plenty of time to get outside, water my plants, and work on my goal of growing more of our own food. Since I am motivated by success (who isn't?), I thought I'd start with something...

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The genetics behind taste – kitchen science

Cilantro. Most people either love it, or they hate it. I grew up with a mother who disliked it so much that she would often tell the waitstaff in restaurants that she was allergic to it, just so that it wouldn't accidentally end up as a garnish on her plate. Sadly, I inherited her aversion to the herb...and not just because I was influenced by her bias against it. As much as I adore Mexican food, you would think that I would look forward to a taco topped with a heaping mound of salsa fresca. But...

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Kitchen Science: Cabbage Juice Chemistry

Kitchen Science: Cabbage Juice Chemistry
[caption id="attachment_5313" align="alignnone" width="717"] Using Cabbage Juice as an indicator solution for a pH lab with my High School Biology Students[/caption] After teaching cooking classes to children for 8 years, I didn't realize that I'd ever head back to the traditional classroom to teach biology again.  But I have good news on many fronts: I love it.  Even more than I thought I would. All of my recent experience setting up cooking classes for children has made it much much...

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Why You'll Never Hard Boil Eggs Again - The Secr...

Why You’ll Never Hard Boil Eggs Again – The Secret for Easy to Peel Eggs
I opened the refrigerator door over the weekend, closed it again, and went to the phone.  I called our neighbor and told her that it was time for her to start saving her empty egg cartons.  Ever since we adopted 3 new hens recently, we have been getting fresh eggs faster than we can use them. I love hard boiled eggs, but I hate to peel them.  In fact, I might actually have an egg-peeling disfunction.  I end up creating craters and losing up to 1/3 of my egg when all is said and done.  Eons...

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