Chemistry in the Kitchen: Worth Its Weight in Salt
My introduction to the nuances of culinary geekery were definitely attained apart from my parents. No, they weren’t the best of cooks. But they had also been raised in a culture of ease vs. taste, of...
View ArticleGeekMom Experiments: Penny Chemistry for Kids
(All images: Kathy Ceceri) If you read Mythbuster Mom Kari Byron’s recent column about helping your kids “get their hands dirty” doing science and were wondering where to start, here’s a three-part...
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Purim Science: Baking Soda vs. Baking Powder
Purim starts tonight at sundown. If you want to try my grandmother's recipe for Hamantashen and you're all out of baking powder, you can make your own by mixing two parts cream of tartar with one part...
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Clean Your Silver Jewelry With Chemistry!
When I pulled the earrings out, I discovered that over the years the silver on the earrings had tarnished to a dull grey, speckled with black spots. Not exactly the effect I was going for -- and there...
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Book Review: The Science of Good Cooking
On a recent episode of the science podcast Lab Out Loud, I heard food chemistry expert Guy Crosby talk about his latest book The Science of Good Cooking. It sounded really interesting from a science...
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