Today's kitchen wizz is part mad scientist and part artistic genius. But how do you get it right? In this fun, practical and information-packed program, you get to experience kitchen chemistry and the wonders of food science - without making a mess. Join host Susan Turgeson (US Food and Consumer Science teacher of the year) and students as they demonstrate easy food science experiments that can be conducted in any kitchen. Experiments include emulsions (mayonnaise), fermentations (root beer), and the biochemistry of milk (mozzarella cheese). The program also covers hand washing and food safety, sensory evaluation and the scientific method of making popcorn pop!