Determine which baking method (traditional, New York, or water bath) produces a cheesecake with the fewest cracks and greatest rise.
[E]
Investigate the minimum amount and temperature of the water that is required to prepare pasta.
[E]
Can Baking Soda Substitute for Baking Powder in a Recipe?
[E]
Find the ideal temperature that microwave popcorn should be stored at to achieve the best "popping" results.
[P]
Determine if a cold-water soaking process can improve the crispness of oven-fried potatoes.
[E]
Exploring the Science of Marinades
[E]
Evaluate the ability of egg substitutes to mimic the binding, leavening, or thickening properties of eggs in baking and cooking.
[E]
How Much Baking Powder Do Quick Breads Need?
[E]
Find out if letting cookie dough sit in the refrigerator for 48 hours before baking it makes cookies taste better.
[E]
Determine which combination of ingredients results in the pancake with the lowest density.
[E]
A few popcorn experiments
[E]
[E]
The effect of temperature on the growth of yeast
[P]
The effects of baking soda and baking powder on the taste and texture of baked goods.
[E]
Which brand of popcorn pops the most kernels?
[P]
[P]
Will spaghetti cook faster with or without salt?
[E]
Do preservatives prevent mold from growing on store bought bread much more than on home made bread?
[P]
Cake, Cookie and Ice Cream Science Fair Projects and Experiments