Paperback. Pub Date: 1994 09 Pages: 192 Publisher: John Wiley What Melts in your mouth and not in your hands. Plumps when you cook it and comes in more than forty-eight scrumptious flavors Give up The correct answer is: Science! With The Science Chef you ll learn loads of basic science by doing fun. easy-to-perform cooking projects. And you get to eat the results when you re finished! Why do onions make you cry How does yeast make ead rise What makes popcorn pop. whipped cream frothy. and angel food cake fluffy You ll discover the scientific answers to these and dozens of other tasty mysteries when you prepare kid-tested recipes for everything from Cinnamon Toast and Basic Baked Potatoes to Stromboli Pizzoli and Monkey ead. Whether you re a beginner or an experienced cook. you can become a great Science Chef. All 100 experiments and recipes require only common ingredients an...