The Complete Cookbook for Young Scientists: Good Science Makes Great Food: 70+ Recipes, Experiments, & Activities (Young Chefs Series)

**America's Test Kitchen Kids brings delicious science to your kitchen! Over 75 kid-tested, kid-approved recipes and experiments teach young chefs about the fun and fascinating science of food. This is the fourth book in the __New York Times__ bestselling cookbook series for Young Chefs.** Why do some cheeses melt better than others? Why does popcorn "pop"? How does gelatin work? Answer these questions (and wow your friends and family!) by cooking the best-ever skillet pizza, easy chocolate popcorn, and galactic mirror cake... and more! Plus, fun science experiments to do in your home kitchen. With __The Complete Cookbook for Young Scientists__, emerging scientists and young chefs will feel confident in the kitchen, proud of their accomplishments, and learn the basics of food science along the way. "Kid-tested, kid-approved recipes and experiments. What is umami? Why do we salt our food? How come some cheeses melt great and others turn into a grainy mess? What makes whipped cream so fluffy? The answers are all here--complete with fun food experiements to do at home and [many] recipes. Cooking--and science--has never been so fun!" -- back cover "Over 75 kid-tested, kid-approved recipes and experiments teach young chefs about the fun and fascinating science of food"--Provided by publisher