| Experiment Title | Pages | Link to full text if available |
| | entire book | |
| Which Potato Cooks Faster? | 3 - 7 | |
| How Do you get the Most Pops? | 25 - 27 | |
| How Can I Cut Onions Without Crying? | 40 - 42 | |
| Which Toasts Better? | 48 - 49 | |
| Which Beans Will Start to Grow? (How Water Affects whether a Bean Will Sprout) | 62 - 63 | |
| Which is the Better Thickener? (How Flour Thickens) | 73 - 75 | |
| How Does Sugar Affect Yeast's Growth? | 81 - 85 | |
| Does Temperature Affect How Much baking Powder Bubbles? | 96 - 98 | |
| Which Egg Whites Whip Up Faster? (determine how egg temperature affects the whipping process) | 110 - 112 | |
| Test the Viscosity | 155 - 157 | |
| What Happens When Water Turns to Ice? | 163 - 164 | |
| Compare the Freezing Point of Oils Such as Peanut Oil (Demonstrate the Concept of Freezing Point, the Temperature at which a Liquid Turns Into a Solid) | 180 - 181 | |
| Compare Pectin Content of Fruits | 191 - 192 | |
| Comparing Water Content of Fresh and Dried Fruit | 200 - 203 | |