Have you ever wondered what makes sourdough bread sour? What makes cakes rise? Why liquid nitrogen ice cream is so tasty? Why you can't hard-boil an egg on Mt. Everest? How the Maillard reaction makes bacon irresistibly delicious? Come learn the answers to these questions, and try out a few delicious experiments of your own. This is probably the only chemistry lab you'll ever take where you can snack on the end product of your reactions!