“You put too much of this component in the mixture; it will skew the results.”
“What kind of ions are in the solution based on the observed reaction?”
“Follow these steps to produce the desired reaction for this experiment.”
As a STEM student, I typically hear phrases like these during classroom experiments. Over the years, instructors have guided my classmates and me through various lab activities. Still, I never expected these chemistry-related concepts to tie so directly into real life — until recently.
Given an entire weekend off for the Lenten break, I decided to spend it in a meaningful way. Baking seemed like the perfect choice. It required minimal travel thanks to online shopping, I could make do with the kitchen utensils I already had, and most of all, I was already used to mixing components to achieve a specific result — just like in chemistry class.
I started with a basic cookie recipe and measured and mixed the ingredients. Thanks to my experience in chemistry labs, the process felt familiar and went smoothly — until it didn’t. No matter how long I left the cookie batter in the oven, it wouldn’t harden. I began to question what I had done wrong. Was it a flaw in the recipe?
I reread the instructions. They said to remove the heated batter from the oven and let it cool. That confused me. Why heat it only to let it sit? Then it clicked.
I remembered a chemistry experiment involving benzoic acid, where we had to gradually heat and cool the substance to yield pure crystals. The process of heating and cooling was critical — and it applied here too. I realized that precise temperature control and timing, just like in the lab, were essential to getting the results I wanted.
After letting the batter cool, the cookies finally began to take shape. I felt a deep sense of accomplishment as I bit into something I’d created myself. But more than that, I learned something unexpected.
I’ve always been grateful for the chemistry classes I’ve taken throughout my education. Initially, I thought the skills I picked up in those classes were only useful in academic or professional settings. But when I solved a baking issue using knowledge from a simple lab experiment, it all came together. Every procedure, every mixture had real-life value — far beyond the confines of a lab, classroom or workplace.
Now, I plan to pursue baking and cooking more seriously — not just as a hobby, but as another way to deepen my appreciation for chemistry.
