EXHIBITS: Cooking Lab

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Science  04 Oct 2002:
Vol. 298, Issue 5591, pp. 19
DOI: 10.1126/science.298.5591.19d

All chefs are chemists, even if they don't realize it. Frying an egg sets off a chemical reaction in which individual proteins in the white uncoil and interlock, making the cooked white firm. That tidbit comes from the Science of Cooking, a savory educational Web site from the Exploratorium in San Francisco that mixes cooking tips with scientific insights. The site's activities—making pickles, growing giant marshmallows—are geared mainly for children, but adults might relish recipes that also serve up fun facts. For example, sourdough bread would be bland without the right proportions of yeast and acid-producing bacteria. Check back at 7 p.m. Pacific Time on Wednesday, 20 November, for a live broadcast on cooking the perfect turkey.


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