The Complete Cookbook for Young Scientists

In stock
Expected to ship by October 5th
Special Price $11.99 Regular Price $19.99
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America’s Test Kitchen Kids bringing delicious science to your kitchen!

The fourth book in the New York Times best-selling cookbook series for Young Chefs.

Why do onions make you cry? Why do some cheeses melt better than others? What is umami, even!? The Complete Cookbook for Young Scientists answers the big food questions that kids want to know through fun and accessible science experiments that they can do at home—plus tasty and doable recipes to help demonstrate the concepts. Emerging scientists and chefs will feel confident in the kitchen, proud of their accomplishments, and learn the basics of food science along the way.

What you'll find inside:

  • What's the difference between egg whites and egg yolks?
    • Experiment: A Science Eggsperiment
    • Recipes: Huevos Rancheros, Cloud Eggs
Lunch, Dinner, and Sides
  • Why do some cheeses melt better than others?
    • Experiment: The Gooey Science of Melting Cheese
    • Recipes: Skillet Pizza, Skillet Cheeseburger Macaroni
Snacks and Drinks
  • Why do some fruits turn brown when you leave them out?
    • Experiment: Apple-y Ever After
    • Recipes: Fruit Salad with Vanilla and Mint
  • What makes some cookies chewy and some crisp?
    • Experiment: How Sweet It Is
    • Recipes: Chewy Chocolate Cookies, Crispy Chocolate Chip Cookies

Recipes: 70+
Format: Hardcover
Item Number: CQ42
Item Weight: 1 pound

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FREE SHIPPING on all orders over $40

Bring on Summer Sale Terms and Conditions: Offer expires May 24, 2021. Free gift selection appears at checkout with $40 cart total; one-gift maximum per order while supplies last. All brand pen sets, grocery lists & Young Chefs’ Club subscription box purchases excluded from $40 qualifying total.

Wide range of recipes:

Recipes range from classic to modern to kid-trendy, and are organized first by meal (breakfast, lunch and dinner, snacks, and treats) and second by questions kids want to know about how food works. Learn about the power of umami by making meat sauce, and about the difference between egg yolks and egg whites by making cloud eggs.

Fun and doable science experiments:

Each chapter has experiments (which can be done at home or in an educational setting) that demonstrate the concepts at work. Want to know why oil and water don’t mix? Try an (edible) experiment all about emulsions.

Helpful sidebars throughout:

Kids can learn more about why a recipe works, the history behind a dish, or even how to customize the recipe through informational sidebars.

Designed with kids in mind:

A visually-driven book, every recipe comes with a styled food shot and many have step photos as well. Equipment and ingredient lists are clearly marked to help young cooks prepare before they start cooking.