While scientists place high value on the scientific method, its relevance to everyday life is often opaque to nonscientists. In undergraduate teaching, its implementation is primarily apportioned to upper-level, laboratory science classes for majors. Herein we describe the modification of a recipe as a real-world project for learning the…

Cooking is a tangible, familiar, and delicious tool for teaching physics, which is easy to implement in a university setting. Through our courses at Harvard and UCLA, each year we are engaging hundreds of undergraduate students, primarily non-science majors, in science concepts and the scientific research process. We find that weekly lectures by…

Suggests chemistry of cooking and analysis of culinary recipes as subject matter for introducing chemistry to an audience, especially to individuals with neutral or negative attitudes toward science. Includes sample recipes and experiments and a table listing scientific topics with related cooking examples. (JN)