Courses:

Additional readings, organized by topic:

• How do We Rate Chili Peppers?
• Health Benefits of Capsicum
• How do you Make Tortillas?
• Mouse without the Capsicum Receptor is made
• Instructions on Ripening and Peeling Avocados
• Why should We Eat Avocados?
• History of the Avocado

• Fun Facts about Hawaiian Vintage Chocolate
• Processing the Cocoa Bean
  • Where does Chocolate Come from?
  • Botanical Classification of the Cocoa Plant
  • How are the Cocoa Beans Processed to Make Chocolate?
• Chocolate Classifications
  • Differences Between Types of Chocolate
  • Natural vs. Dutch Processed Cocoa
• Chocolate and the Brain
  • Why do We Crave Chocolate?
  • Receptor in the Brain that Interacts with Chocolate
• Chocolate and Health
  • Health Benefits of Chocolate
  • Chocolate as a Drug for Diabetes
• Chocolate Science
  • A Chemical Article about Chocolate
  • Eating Cocoa can Reduce Obesity!
  • A Traveling Exhibit about Chocolate
• The World of Vanilla
• Fun Sites
  • The MIT Laboratory for Chocolate Science
  • A Class at the University of Georgia called Chocolate Science

• Pancakes as Viewed from a Chemical Engineering Perspective
• Everything you did not Really Want to know about Harvesting Maple Syrup
• Instructions to go Out and Tap a Maple Tree yourself
• Fun Web sites
  • Three Pancake Math Problem
  • IHOP

• Yeast
  • Learn What Exactly Yeast does in the Bread
  • Explore the Science of Yeast
  • History of Yeast
  • Fleischmann's Yeast
• Bread chemistry
  • Hints on Braiding Bread
  • Bread Science 101
• All About Gluten
  • Formation of Gluten in Baking
  • International Gluten Workshop?
  • A Kansas State Scientist Discovered the Scaffolding of Dough Formation
• Information on Salt
  • Salt Facts
  • This is what People who Watch too Much Food Network Dream about!

• What Exactly is a Scone Suppose to be?
• Tea
  • History of Tea
  • Health Benefits of Tea
  • Tea FAQ
• Leavening Agents
  • Baking Soda vs. Baking Powder
  • Composition of Baking Powder
• Fun Sites
  • Look at the University of Guelph's Dairy Chemistry and Physic's site. Do you know the PH of Milk?

• Meringue Making
  • Why is a Copper Bowl the Best?
  • A Chemist's Explanation of the use of Copper Bowls
  • What a Real Food Scientist will do with an Egg Foam
  • Tips for Whipping Egg Whites
  • More Tips on Meringues
• Fun Sites
  • Did you know there is an American Egg Board?

• Information about the Process of Canning
• Step by Step Procedures of Canning
• History of Jam
• Why does this Recipe have so much Sugar?
• Science of Pectin
• Explanation of the different types of Jams (PDF)
• A look at Jam from the Table

• Chili
  • The Difference between Hot and Sweet Peppers
  • History of Chili
  • What's Beano?
• Asparagus
  • Medical Case Study (everything you did not want to know about your water output)
  • Asparagus Board of Michigan

• Making Cheese - A Short Course
• Why should I Eat Cheese?
• Want to Buy Cheese Making Supplies Yourself?
• Want to Buy Cheese Online?

• What Exactly is Pasteurization?
• What Exactly is Mayonnaise?
• Chemistry of Mayonnaise
• A Chemical Explanation of Emulsion
• A Medical use of Emulsions

• Getting the Right Texture in the Ice Cream
• Ice Cream FAQ from the University of Guelph
• Science and Ice Cream
• Sign up for the Ice Cream School
• Step by Step Directions for Making Liquid Nitrogen Ice Cream

• There are even "Rules" about Cooking Pasta from a Cooking School!
• Even Small Children Perform Creme Brulee as an Experiment!
• Want to Eat Pasta without Making a Mess? Here is a Physicist's Explanation