Grab a beaker, pick up your whisk, and get ready to cook up some solid science.

Using food as our tools (or ingredients!) curious kids become saucy scientists that measure, weigh, combine, and craft their way through the kitchen. Discover dozens of thoroughly-tested, fun, edible experiments, sprinkled with helpful photos, diagrams, scientific facts, sub-experiments, and more. And the best news is when all the mad-science is done, you're invited to grab a spoon and take a bite - and share your results with friends and family.

This book is part of a book series called Science And Nature .

There are 80 pages in this book. This book was published 2015 by National Geographic Kids .

JODI WHEELER-TOPPEN is a former teacher and the author of nine books and numerous articles for teachers and students. She holds a Ph. D. in science education from the University of Georgia and conducts teacher workshops on science and literacy. National Geographic Kids collaborates to put forth fun and interesting non-fiction for kids. Rachel Fuller is a young Brighton-based artist with a glorious sense of colourand fun in her children's illustrations. She has two lively babies of her own.