The Complete Cookbook for Young Scientists

<b>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 <i>New York Times</i> bestselling cookbook series for Young Chefs.</b><br><br>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 <i>The Complete Cookbook for Young Scientists</i>, 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.