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 theNew York Timesbestselling 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. WithThe 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.