Sweet, savory, spicy, sour, bitter, umami… those yummy flavors that make food so enticing are all due to the biochemistry that makes up each and every tasty treat we devour. Come learn about the chemistry of cooking, the biochemical makeup of our foods, and what makes ice cream so darn good at December’s Food Science Homeschool Day. Discover how to make nutritious omelets and tasty ice cream treats in a bag. Explore how food scientists are leveraging molecular gastronomy, the physical and chemical changes that occur during cooking, to make unique dishes.