Science in the Kitchen (Eat your Experiments) is for you if you are a young reader who loves to fiddle in the kitchen, enjoys creating and eating good food, and yet wants to understand more about food and cooking than simply following recipes. This activity book includes 65 kitchen experiments to explore and teach the physics and chemistry of cooking, starting with boiling water (there is more than one way!), through the various ways to make the best biscuits, to baking ice cream (yes, you can do it!). You can eat most products of the experiments but not all – when you bake unsweetened muffin dough to test the role of sugar for example, you have to be very hungry to enjoy the dry hockey puck muffins that result from the experiment. In the next step however, the sweetened muffin dough you bake makes up for it. Each experiment is labeled to give you the degree of difficulty you may have, rating them easy, moderate and difficult. The eight part manuscript introduces food, cooking and science, then covers food and cooking experiments (each within a major food group), and finishes with a discussion of the results of each experiment.