It's Tuesday afternoon, and the smell of chocolate wafts from a lounge kitchen through the hallways of MIT's Building 24.
Inside the sixth-floor kitchen, students are busy measuring flour, melting chocolate and beating eggs. But they're not just trying to satisfy a sweet tooth -- they're doing science.
This is "Kitchen Chemistry," a course in which students learn principles of food chemistry through experiments involving chocolate chip cookies, hot sauce, chili, coffee and ice cream, among other tasty treats.