13 Science Experiments That You Can Eat Afterwards

We all love to get our geek on, right? Making science happen in the home through dynamic experiments is a great way to have some fun. It’s especially exciting when we get to sample our creations, because that’s something you could never get away with in the lab. Luckily, through some hands-on food science experiments, you can have your cake and eat it, too!

Rainbow Ramen

Ramen can be pretty boring on its own, especially with that plain yellow color. Have some fun with it like Timmy Tomato did and make ramen of many colors instead to spruce up your noodle game.

Long Egg

This is a clunky and complex experiment for sure, as YouTuber KeefCooks shows. Setting the whites and yolks at different times to cook is definitely not the most practical way to cook an egg. However, the long, cylindrical egg you get as a result is sure to blow everyone’s mind as you slice into it and serve it up. It’ll definitely be worth all the trouble.

Dancing Raisins

HooplaKidzLab shows you how to make this scientific phenomenon happen easily with just soda water and raisins. The soda pushes the raisins around because of how light they are, creating a cool rippling raisin effect. It makes for a cool moving decoration until the raisins stop moving, at which point you can eat. They may be a little fizzy, but they’ll still taste good.

DIY Unicorn Frappuccino

Remember the color-changing, kaleidoscopic Unicorn Frappuccino? While it may be gone from the Starbucks menu, you can use the power of science to make it at home — color-changing part and all. The secret lies in the acidity of that blue syrup that causes the frappuccino to change color. YouTuber Jerry James Stone has got you covered on how to make that happen, so get going!

Miracle Berry Fun

This science experiment actually takes place in your mouth. As shown by Good Mythical Morning in the above video, you can play with your mind by consuming miracle berry tablets. These contain a special protein found in the berries called miraculin, which tricks your taste buds and brain into thinking that sour foods are in fact sweet. You won’t believe what you’re tasting, that’s for sure.

Gluten Balloons

You can extract the gluten out of your flour and pump it full of air to make some cool foodie balloons! Top tip: while Flying Junior’s video doesn’t show this, stick a gluten ball in a hot oven and watch it inflate like crazy. Gluten is a strong protein network that traps in air and water perfectly, making it a great substance for a food balloon. It’s seriously one of the coolest things ever.

DIY Sour Candy Fidget Spinners

Hop on the crazy viral fidget spinner trend and make your own edible version. YouTuber Collins Key has got some fun tips and tricks to help you out along the way.

Making Sugar Bowls With Balloons

Relying on the conversion of sugary water to a glassy solid helps you figure out how to make the perfect sugar bowl to serve desserts in! YouTube channel How To Cook That has mastered how to make these bowls come out spot-on each time, so refer to their video to make your own.

DIY Hydroponics

Harnessing the power of science to grow your own food for three bucks in assembly cost? Is this real life?! It definitely is, and MIGardener is showing you how to make your own simple hydroponic system at a cheap price in a short amount of time. The food you’ll reap from this is easily worth the little effort it takes to construct.

Frozen Chocolate Wind


If you like playing with molecular gastronomy, this is the food experiment for you. MOLECULE-R Flavors has got an easy but cool way to turn foamy chocolate into a light, airy frozen treat. Blending air with soy lecithin is the key here, and allows you to make a light, tasty dessert that anyone will love.

Soy Sauce Foam

As the above video from How To Make Sushi shows, it’s pretty easy to turn the usual condiment of soy sauce and wasabi into an wispy, next-level foam. Combining air with a natural stabilizing agent allows you to recreate this cloudy condiment easily. It’ll be an interesting textural change from how you usually eat sushi that you may not want to revert from.

Color-Changing Cake


By spraying food colorings on at shallow angles, as shown by ayarel01 in the above tutorial, you can trick eyes into thinking the cake changes color as it rotates. It’s a pretty nifty optical illusion that’ll shock anybody who gazes upon this dessert.

The Scientifically Perfect Cup Of Tea

Ever wondered what it really means to have the perfect cup of tea? Luckily, some scientists figured out the exact formula and recipe for us, and YouTube channel SORTEDfood is here to guide you through making it. You’ll never have a bad tea-drinking experience again after watching this.

Drinks What's New

Pepsi Celebrates Christmas With Cake-Flavored Soda In Japan

As the holidays draw closer, we’re seeing tons of cool new flavors dropping ahead of the winter festivities. You can bet your bottom dollar that Pepsi’s new cake cola is one of the flavors we would love to wet our tongues with.

Kotaku reports that Pepsi is launching a cake-flavored beverage in Japan they’re calling Pepsi Christmas Cola.

So what’s Christmas have to do with cake? The soda is based off the Japanese custom of celebrating the Christmas season with a traditional sponge cake that’s covered in whipped cream, and stuffed and garnished with strawberries.

Fellow Foodbeast and veritable mack daddy of food science Constantine Spyrou was flabbergasted at the thought of cake-flavored cola, having just one question:


For the holidays, man. Get into the spirit.

Pepsi Christmas Cola will be available throughout the region beginning Nov. 21. Any readers based in Japan be sure to send us a care package! We’d love to try some.

Features Sweets

This Self-Taught Chef Bakes Up Some of L.A.’s Most Jaw-Dropping Cakes

Baking is probably one of the most difficult methods of cooking to get right in the world of food. One has to nail the precise measurements, technique, and temperature in order to get everything perfect.

Self-taught baker Mae-Lan Mejia of Clifton’s Republic is known for her extremely intricate and visually stunning cakes and baked goods. The historic restaurant and multilevel event space features many of Mejia’s designs on the cafeteria floor, front and center for all to see her baking wizardry.

At the entrance of Clifton’s cafeteria are dozens of whimsical cakes, created by Mejia and her crew. This visual spread includes a massive great white shark, and equally realistic sea turtles, penguins, polar bears, and dinosaur cakes.

Upon observing the marvelous details of her designs, one would think Mejia underwent years of professional training to reach the level of cake design she’s at today. But the fact that she’s fully self-taught adds more appeal to her skill.

In fact, before coming to work at Clifton’s, Mejia was a stay-at-home mom with no background in food. Rather, she had a retail, fashion, and art design background with experience in Western horse training. A far cry from baking and cake design.

Her career in baking actually began when her twin daughters asked her to make a cake for their birthday. With the cake being a surprise hit at the event, Mejia’s talents spread through word-of-mouth among her friends and family, leading to hundreds of cake requests from the self-taught mother.

Chef Mejia says her favorite orders are the most difficult ones, cakes that take anywhere from 20-60 hours to complete. As with anyone passionate about their craft, she enjoys the challenge.

Take note aspiring bakers. You don’t have to blow thousands of bucks going to culinary school to achieve this level of talent. All it takes is hard work, dedication, an eye for the outstanding, patience, and tons of flour.

Drinks Fast Food Sweets What's New

Birthday Cake Milkshakes Arrive At Jack In The Box

We’ve always been fond of the belief that birthday cakes can be enjoyed on any day of the year. Why should you be limited to one day? Also, why should cake be limited to one state of matter?

Jack in the Box has released a new milkshake to celebrate the iconic birthday cake in The Birthday Cake Shake.

Brand Eating reports that the new item is made with a vanilla ice cream that’s blended with birthday cake syrup. It’s then topped with whipped cream and multi-colored sprinkles.

The blended beverage is available at participating Jack in the Box locations for a limited time, possibly through the summer, and will be available in 16 and 24-oz servings. Prices may vary depending on the location.

We do not recommend you throwing birthday candles on this. That’ll just ruin a perfectly good milkshake.

Recipes Sweets Technology Video

This Is The World’s First Edible ‘Operation’ Board Game And It Actually Works

Playing Milton Bradley’s popular Operation board game was an ordeal for us as a kid. Not only were our hands constantly shaking, but we got pretty squeamish at anything related to surgery. The thought of sticking pliers into a grown man’s abdomen for the purpose of entertainment just didn’t sit well with us.

There’s a new version of the iconic board game, however, that’s a little sweeter to swallow than its plastic predecessor.

Food scientist Ann Reardon from YouTube series How To Cook That, created a fully-functioning Operation cake that kids can both play with and eat. She uses a plethora of sweet ingredients including chocolate, cake, jam, and Twizzlers to bring this classic game to life.

During the creation of the sugary pastime, Reardon wires the cake to replicate the voices and buzzing sounds Operation is famous for. The wiring, obviously, is the only part of the dessert that shouldn’t be eaten.

Check out the video to see exactly how to make an edible cake version of Operation. Maybe if we had this when we were younger we would enjoy playing it a little more.

#foodbeast Cravings Culture Feel Good FOODBEAST Hit-Or-Miss News Sweets What's New

There’s A Dessert Fest In LA This Weekend And It’s A Sugar Filled Paradise

Got a sugar-thirsty sweet tooth? Don’t we all.

Time Out L.A. is taking advantage of those who are forever down for desserts with their Dessert Fest happening this Sunday, April 30. Attendees will have access to some of LA’s most tempting treats, all in one sitting.

The Time Out L.A. editors asked eight local restaurants and bakeries to serve up their most popular desserts for the event, and thus, Sunday they will be doing just that at Studio 11. The participating vendors include: Magnolia Bakery, Ococoa, Lady M Cake Boutique, Erin McKenna’s Bakery, SpireWorks, The Walrus and the Hedgehog, Wanderlust Creamery, and Pop Champagne Bar & Restaurant.

Magnolia Bakery

Kate Wertheimer, Editor at Time Out Los Angeles, says:

“At Time Out we’re dedicated to discovering the best of the city—whether that’s bars, theater, comedy, art or the very best dishes. L.A. has some great restaurants that are getting super creative with their desserts—whether baked, fried or frozen—so to celebrate our favorite sweet treats, we’re crowning L.A.’s very best. I promise that this will be every foodies’ perfect day filled with delicious, decadent goodness, and a few surprises, too.”

The Walrus and the Hedgehog


Tickets are between $25-$35 and will get you tastings from each participating restaurant plus two complementary beers from Peroni Nastro Azzurro.

For more information and to book your ticket, visit:

Check out more of the goodies from the Fest below:

Magnolia Bakery


POP Champagne Bar

Packaged Food

Thomas’ Adds PIZZA & PARTY CAKE Bagels For A Limited Time


Thomas’ Bagels just released two new flavors that definitely caught our attention. For a limited time, the English Muffin and bagel brand will be offering new Pizza bagels and Party Cake bagels.

The pizza bagels are seasoned with tomato, garlic, onion, basil, and oregano to recreate the aromatic flavor one would find in the iconic Italian dish. On a sweeter note, the mini Party Cake bagels made with sweet, colorful, sprinkles to bring the party out of your bite.

Could probably through a ton of cheese and sauce on these bagel slices and have ourselves a bit of a pizza party. Then, cake.

Both of the new bagels will be available at participating grocery retailers for a limited time. Prices may vary depending on the location.

Hit-Or-Miss Sweets Tastemade/Snapchat

Food Fight: Cake vs. Pie

This week, cakes and pies are ready to take a slice out of each other and dance on the meringues of their enemy. The dessert menu can be a daunting place and not everyone can handle the responsibility of choosing between these hallmarks of end-of-meal joy. That’s what we’re here for.




Photo: My Recipes and Moms With Girls

Cake: Even though a few savory cakes exist, the vast majority of cakes were meant for dessert. Sweetness can vary and ingredients include anything from spices to fruits. Cakes can also be enjoyed with or without frosting, depending on how sweet your teeth are.

Pie: If you’re alive, you probably love at least one pie. They can lean on the savory side, laden with meat and cheese, they can be filled with caramelized fruits, or they can be somewhere in between, like a squash-based pie.




Photo: The Caked Crusader and Serious Eats

Cake: Depending on the baker’s preference, a cake can be moist, fluffy, crumbly, dense, or a combination of these traits. In any case, the cake’s texture often directly correlates with how it tastes.

Pie: The crusts can have subtle nuances from pie to pie, but there’s an underlying consistency. Texture only diverges as to whether the crust is graham cracker/shortbread-based or dough-based. The filling can greatly impact crust choice and often dominates the mouthfeel of the pie.


Typical Event Use


Photo: The Laura Centre

Cake: Cakes tend to mark a special occasion like a birthday, wedding, or survival of the zombie apocalypse. Unless you have a baker in the family, you probably revel in the rare events in which you can have a slice.

Pie: Pie’s versatility makes it enjoyable year-round. Fruity pies often rule the summer while savory pies put hair on our chests in the winter. Sweet potato and pumpkin pies bookend our holiday meals while various cultural meat pies hold different levels of significance throughout the year.


Shelf Life


Photo: Empire Supplies

Cake: If stored properly, you can get 2-4 days of counter life from a cake and 2-3 months in the freezer. Fruitcakes, resilient as ever, can last at least three years in a fridge or freezer, but many have been recorded as lasting decades.

Pie: Regardless of their fillings, pies last 1-3 days in the fridge. Fruit pies can last eight months in a freezer, but the ingredient variables in other pies estimate freezer life to be anywhere from 1-6 months.


Winner: Cheesecake


Photo: Foods and Recipes

Sorry for the M. Night Shyamalan plot twist, but, let’s be perfectly real, no one wants to choose between cake and pie. The Greeks and Italians made sure we would never have to by inventing the cheesecake. Savory and sweet, often baked, yet served cool, cheesecake is the perfect middle ground for when you want the best of both worlds.