Have you ever wondered what makes popcorn pop or how caffeine perks you up? Are you just interested in learning about food, and eating some too? In this course we’ll cover a range of topics designed to show the scientific processes behind what you do in the kitchen and will cook and eat foods to illustrate these principles. We will examine topics including the biochemical basis of smell and taste, the use of leavening agents, differences among various dairy products, and the creation of various desserts. The biological and chemical concepts necessary to understand these processes will be taught alongside this material. At the end of the class, students should have a firm grasp of science in the kitchen.