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Grade 5-12

Chemistry Kitchen Lesson 3: Sugar Everywhere!

by Sanya Arora | Science FREE

13 Lessons 46:39
  1. 1. How Sugar Affects Gluten 1 3:03
  2. 2. How Sugar Affects Gluten 2 3:22
  3. 3. How Sugar Affects Gluten 3 3:09
  4. 4. Creaming Butter and Sugar 1 1:43
  5. 5. Creaming Butter and Sugar 2 0:18
  6. 6. Creaming Butter and Sugar 3 0:20
  7. 7. Creaming Butter and Sugar 4 0:26
  8. 8. Creaming Butter and Sugar 5 0:23
  9. 9. Creaming Butter and Sugar 6 2:28
  10. 10. Creaming Butter and Sugar 7 5:22
  11. 11. The Maillard Reaction 7:23
  12. 12. Final Recipe: Chocolate Chip Cookies! 1 17:47
  13. 13. Final Recipe: Chocolate Chip Cookies! 2 0:55

Grade 5-12


NGSS Standards



About the course

Are you excited to talk about chemistry and make a recipe? I’m here to explain how sugar affects baked goods. This course will dive into what sugar is, how sugar affects gluten, creating butter and sugar, the Maillard reaction, and baking chocolate chip cookies! In this course, you will be taught new vocabulary when talking about chemistry and cooking! We want to support all of our life long learners in educating themselves about a range of subjects! The purpose of this course is to unlock your potential and help you succeed in all of your goals. Come join us in learning all about sugar and how it affects our baked goods.


  • Baking
  • Chemistry
  • Cookies
  • Science
  • Sugar


Hi! I’m Sanya, a high school senior at Trinity School in NYC. I have a passion for science and experimenting, and am a captain of both the science club and the robotics team at my school. In particular, I love experimenting in the kitchen. I’ve been baking since I was ten, and have placed in the “Top Three” in numerous school baking competitions. I love exploring the intersection between science and baking, in order to deepen my understanding of scientific concepts — and, of course, to be able to make the perfect desserts.

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