Saturday, November 10, 2018 - 10:00am to 3:00pm
Baking is a science and every step is crucial. Enhance your understanding of the science behind food and cooking during Kitchen Science Day. For one day only, The Franklin Institute, with the help of Frog Commissary, explores the physics, chemistry, and biology of cooking and baking, from making butter to baking bread. Learn the scientific principles you can take with you to the kitchen to improve your food and have a little more fun throughout the process.
11:00am, 12:00pm, 1:00pm
Musser Demonstration Theater
Put your cooking knowledge to he test and join local area chefs for a day of fun food-related challenges. Learn food science from the professionals as you compete in challenges to make the healthiest sandwiches, best leftover dish, tastiest pastries, and more! Special guest judges to be announced.
The Science of Cooking Live Show
10:30am and 12:30pm
An interactive live show featuring large-scale demonstrations explaining the underlying physics, chemistry, and biology of cooking.
Bread Making Workshop
10:30am, 11:30am, and 1:30pm
Interactive workshops with activities that explore gooey gluten, the making of butter, and yeast at work. Plus, attendees can even prep a loaf to bake at home!
This is a drop-in workshop, but to explore all of the activities, please arrive at the beginning of a time slot.
Our signature ball pit "ball" explosion using foam ears of corn!
The Franklin Institute is proud to partner with Philabundance for this special event. Visitors who donate a non-perishable food item to Philabundance at The Franklin Institute on November 10 will receive $3 off an adult ticket; one discount per person will apply to general admission or Vikings: Beyond the Legend. Click here to learn which Philabundance food items are most in need.
Philabundance is the region’s largest hunger relief organization, securing, rescuing and distributing food to help feed those in need and advocating for solutions to fight hunger. They use food and fund donations from the community to feed over 90,000 people every week.
Kitchen Science Programs are made possible by Christina L. Sterner and Steve Poses, The Don Falconio Memorial Fund of the Philadelphia Foundation.
Included with museum admission