It’s always nice to enjoy a nice cold glass of lemonade on a hot summer day. However, usually we need to add sugar to our lemon juice to make it worth drinking! This is because lemons are very acidic ...

Have you ever seen a raw egg bounce? Well here is why this one will! The shell of the egg consists of calcium carbonate and when that comes in contact with the vinegar a chemical reaction occurs. This ...

Pour some milk in a dish (whole milk works best, but honestly, use whatever’s not expired), drop in some food coloring, then touch it with a dish soap-dipped cotton swab. The colors will scatter like ...

In the spirit of Easter what better way to dye your Easter eggs than with SCIENCE! This simple experiment allows an acid (vinegar) and a base (baking soda) to mix and create a chemical reaction. This ...

Stephen Ashworth occasionally receives funding from bodies such as The Royal Society of Chemistry through a number of different routes to pursue my Kitchen Chemistry Science Shows. I have also been ...

There are a thousand ways to cook an egg—fried, scrambled, baked and coddled, to name a handful—but few feel as impressive as the poached egg. With its silky white and soft, jammy yolk, it’s the crown ...

Egg drop competitions are a staple of high school and college physics classes. The goal is for students to build a device using bubble wrap, straws, or various other materials designed to hold an egg ...

Everyone loves the incredible edible egg, but what about a green one? Today we're coming at you with three kitchen egg demos that will bounce, denature, and colorize you into total chemical ...