![Maryland Science Center: Caramel Chemistry [Pdf] Activity](https://d15y2dacu3jp90.cloudfront.net/images/attachment_defaults/resource/large/FPO-knovation.png "Maryland Science Center: Caramel Chemistry [Pdf] Activity")
Maryland Science Center
Maryland Science Center: Caramel Chemistry [Pdf]
This activity demonstrates the Maillard Reaction, which explains how browning and flavor develop when something is cooked.
Royal Society of Chemistry
Royal Soc. Of Chemistry: Kitchen Chemistry: Chemical Changes During Cooking [Pdf]
Article, with embedded questions, describes the chemical changes that take place when meat is cooked when sugar is heated, and when fruits brown.
Royal Society of Chemistry
Royal Society of Chemistry: Kitchen Chemistry: Why Do Pans Stick? [Pdf]
Article about Teflon explains why foods stick to pans and poses questions about the chemistry that causes foods to bind to uncoated metals.
Royal Society of Chemistry
Royal Society of Chemistry: Kitchen Chemistry: Is All Salt the Same? [Pdf]
Lesson plan investigation into types of salts used to season foods and in recipes asks learners to consider and whether advertisers' claims about their salt products are truthful.
Royal Society of Chemistry
Royal Society of Chemistry: Kitchen Chemistry: Use of Salt in Cooking (1) [Pdf]
Instructions for experiments to see whether cooking green beans in salted water improves their taste, texture, or color.