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	Preface
	Introduction
1.	Catering Middle-School Science: Monomers, Polymers, and Macromolecules ______Karen A. Beitler
2.	Cooking Up the Scientific Method ______Carol P. Boynton
3.	A Taste of Korea: A Chemistry-Geography Adventure! ______Waltrina D. Kirkland-Mullins
4.	Sweet Twinkie, Density and Sugar Chomping Yeast: A Look at Physical and Chemical Reactions in the Kitchen ______Roisin A. Macdonald
5.	Sweet Science: How Sugar Molecules Are Manipulated in Candy Making ______Roberta A. Mazzucco
6.	It's Alive! Using Microorganisms in Cooking ______Pedro Mendia-Landa
7.	Young Engineers: Understanding Engineering through Cooking ______Erica M. Mentone
8.	Chocolate Chipping Away at the Rock Cycle ______Amy L. Piccirillo
9.	Cook Me Up Some Equations ______Scott P. Raffone
10.	Fluid Thinking about Liquids and Solids ______Stephanie J. Sheehan
11.	Edible Transformations ______Melissa Talarczyk
12.	Mixing It Up! ______Huwerl Thornton, Jr.

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