YOUR NEXT SOLO SHOW

Kitchen Chemistry

By Food and Health

Explore the science behind popping corn, glossy chocolate, colorful cabbage, and other everyday kitchen surprises.

TAKE YOUR PLACE AT THE PODIUM

Ready when you are.

5 playable questionsAbout 1 minute muted3 rounds · 2 lifelines

Time estimate assumes quick answers with sound off. Allow longer with narration. About this estimate

Local results aren’t saved or ranked. Refresh or leaving starts over. No pause.

A TASTE OF THE SHOW

Sample questions

What happens to cornstarch granules as they thicken a hot, watery sauce?
In a traditional ice-cream maker, what does salt do to the water in the surrounding ice bath?
Which substance in egg yolk helps stabilize the oil-and-water emulsion in mayonnaise?

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KNOW THE FORMAT

Three rounds. Your call.

01
Quick Start
Find your rhythm.
02
Risk or Reward
Choose how much to risk.
03
Final Wager
Make your last answer count.

Rules, lifelines & scoring

Questions have a 20-second answer clock; the final question has 30 seconds. There is no pause.

Use each lifeline once: 50/50 removes two wrong answers; Ask the Hosts removes one. Only one lifeline per question.

Safe earns 100 points without a loss. Bold risks 250 points and needs a 250-point balance. All In doubles or loses your balance and needs more than 250 points. The final wager uses 50-point steps.

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Kitchen Chemistry

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Sample questions

Kitchen Chemistry