A book in the Ten Top Experiments series. This one covers experiments concerning food and cooking (Amino acids in soy sauce, Antioxidants, Chocolate, Energy content of foods, Browning of food & Oxidative Rancidity, Lactose estimation in milk, Limonene steam distillation, Spearmint oil TLC & Structural Subtlety, Trimyristin extraction from nutmeg, Vitamin C drops & Titration)