Is it Cooking or Chemistry? Step into our classroom, where an exciting blend of culinary arts meets chemical phenomena. In the course of an hour, you'll transform fresh fruit into Tanghulu, chill out by making ice cream in a bag, and fizz up lemonade. At the same time, we’ll learn about sugar crystallization, heat transfer, acids, bases, and carbonation. And don’t forget to get creative with homemade gummy worms, as sodium alginate reacts with calcium chloride to produce edible, stretchy shapes.