In this cooking and food science fair project, determine which common crops are found most often in processed foods. The Science Buddies project ideas are set up consistently beginning with an abstract, objective, and introduction,...

Beans are important to the diets of many people, that is why you always find it cooked a specific way or in a specific dish in different cultures. Here you will learn how the liquid that beans are cooked in affects how quickly or slowly...

The first bite of a fresh-picked apple, the crunch of morning toast, the deep cut into rich, flaky layers of baklava, the pleasing snap of a chip. Besides being delicious, what do these foods have in common? They're crisp. They have a...

A large collection of information about medieval food. Includes links to sections on meals, food preservation, feasts, types of foods eaten, and much more.

A well-researched and very readable essay discussing the food supplies pioneers carried with them on their journeys across the frontier to the West.

View a series of extracts from some of the oldest known cookbooks written in English. Accompanying essays explain various aspects of the medieval English diet, including the differences in food eaten by peasants and by medieval elites at...

In this food science fair project, students will determine which foods make good edible foams, with high volume and longevity. The Science Buddies project ideas are set up consistently beginning with an abstract, objective, and...

Egg allergies are not uncommon, therefore many egg substitutes are sold in order to bake, and cook recipes that call for them. In this science project idea, you'll investigate how to modify recipes so that even egg-allergic friends and...

View a series of extracts from sixteenth-century cookbooks written in English and learn what people ate during Tudor times. Accompanying essays explain various aspects of the English diet of the period, including the foods eaten when...

Sauerkraut, pickled fish, pickled vegetables, kimchi, corned beef, processed cheeses, smoked lunch meats. Do you like these high-salt foods? What about your grandparents, do they? Do your grandparents seem to like most foods to be a bit...

In northern Pakistan, in the high valley of Hunza, food practices have changed profoundly during the last 50 to 60 years. For decades, access to Hunza, in the heart of the Karakoram mountains (Western Himalayas), was quite difficult. But...

From the Stone Age to today, the search is constantly underway for better, more efficient ways to cook food. Reflecting many of the advances in science and technology, the electric range has become a popular choice for homes and businesses.

If you like to bake, this could be a good project for you. There is a purpose for each of the ingredients in your recipes, but not everyone is always aware of what that purpose may be. Though this lab takes multiple days, you will...

There's nothing quite like the smell of fresh-baked muffins for breakfast on a Saturday morning. If you're into baking, you might want to try this insightful project that lets you witness the chemistry behind making muffins. You'll get...

In this week long "kitchen chemistry" project you will use chemicals from the supermarket to test for the presence of iodine and iodide in salt. These are common micronutrients added to some preparations of table salt. A materials list,...

This lengthy article examines the history of the book written by an Arab scribe entitled, "Kitab al-Tabikh" (The Book of Recipes). The article goes on to highlight various Arab recipes with pictures and descriptions.

In candy making, corn syrup is known as an "interfering agent." You can find out just what this agent does by making two batches of lollipops, one with corn syrup and one without and examining the differences between the two. Once you...

Collection of primary source journals, letters, etc. on pioneer life in Wisconsin.