All our lesson plans are free, have been peer-reviewed by experts in the field, and have been revised based on testing with multiple groups of students before publishing. Adapted to the Next-Generation Science Standards, they can be used for after-school programs, at home, during classroom lessons, and in a range of other settings.

See a sample lesson (salad dressings) HERE. You can click the lessons below to view the description of the lessons (similar to an abstract). If you want access to the full lessons, please fill out the form HERE to request them. You will receive an initial set of 6 lessons. If you want to use the full curriculum, you can email us after you have used the lesson(s), share your feedback, and we will provide access to the full curriculum. Read more about the process on our request page.

Our work is licensed by under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License, which means you may not use our materials for commercial purposes and may not distribute modified materials. For a full description, see the following link: https://creativecommons.org/licenses/by-nc-nd/4.0/

LIFE SCIENCE

Culinary	Scientific	Lesson Title
	Olfaction	The Right Spice: Exploring Olfaction through Spice Combinations
	Enzymes	Do Curds Just Want to be Cheese? No WHEY! Exploring Enzymes through Homemade Burrata Cheese
	Respiration	The Rise of Steamed Buns: Exploring Cellular Respiration through Steamed Buns
	Microbes	Yes we “Can: Exploring Microbes in Food Preservation
	Sensation and Perception	Discovering Umami: Exploring the Sense of Taste
	Catalysts	Caramelizing Catalysts: Exploring Catalysts through Caramelized Onions
	Nitrogen Fixation	Hummus and Humus: Humus, Legumes, and Nitrogen Fixation
	GLUTEN FORMATIoN	The Knead-to-Know Dough: Exploring Gluten Formation in Pie Crusts
	Molecular Properties of Polymers	Risotto: Exploring the Science Behind Starches

PHYSICAL SCIENCE

Culinary	Scientific	Lesson Title
	Physical Changes	Popping the Question: Exploring the Science Behind the Corniest Phase Change
	MISCIBILITY and Emulsions	Magical Mixology: The Science Behind Mixing Oil and Water
	Diffusion	Marinating Madness: Exploring Diffusion with Marinated Tofu
	Protein Denaturation	What’s the Deal with Eggs?: Demystifying Heating and Whisking Eggs
	Density	Drinkable Density: Exploring Density through a Homemade Fruit Beverage
	Phase Changes	Without Ice Cream, There Would be Chaos: Exploring Phase Changes with Ice Cream and Chocolate Sauce
	Crystal Formation	Hot Tempered: Exploring Transitions in Chocolate
	Acids & Bases (pH)	Not your Basic Pickle: Exploring pH while making Pickles
	Molecular Solubility	EXTRACTING HOTNESS: Exploring solubility through chili peppers and shrimp cocktail
	Foams and Aeration	Puffy Pancakes: The Science of Foams
	Thickening	Soupy Starches: Exploring the Science Behind the Thickening of Soup
	Oxidation and Reduction	Oxidizing Potatoes: Exploring Food Waste and the Science behind Browning