Massachusetts Institute of Technology
Mit: Open Course Ware: Courses: Kitchen Chemistry
College-level online course focusing on kitchen chemistry. Course explores the application of chemistry in recipes and cooking. Course features include links to readings, lecture notes, and a wealth of related links.
Royal Society of Chemistry
Royal Society of Chemistry: Kitchen Chemistry: Video Clips
Sixteen program clips of various kitchen chemistry topics. See chefs at work carrying out edible chemistry experiments.
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.
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.