(Claire) Emily took us to this really cool cooking academy for kids.

So it was really bright, and it was really roomy in there, and it was nice.

We're just going to focus on each ingredient and what's really special about each ingredient.

Sugar molecules love water, totally attracted to water, so they'll just pull them out of the fruit.

So you'll get a nice sauce from putting sugar on, and that's going to be to our advantage when we're making a peach cobbler.

So collard greens; there's an enzyme in here.

When you cut the leaves, you break the cellular structure, and it makes a new compound that has a really better taste.

Is there a way to alter it so that it still has the same benefits, but tastes different?

Oh, that's a really good thought.

Well, I think that's where seasonings come in.

Why don't we break and do some brainstorming.

Yeah, brainstorm, SciGirls.

My stomach is growling.

(Claire) So we really want to change up this peach cobbler, and well, like Emily said, find different things that we could change.

Maybe roll it up and... And chop it.

Yeah.

So we're going to need to come up with some way to evaluate our foods.

So one of the ways that we can do this in science is to set up a survey.

I would probably ask like, what the texture is?

(Bree) We want to do a taste test because we are just basically trying to take the food, greens and peaches, and find out a way to bring out their flavor.

So we just want to start out with us and work our way up.

So how do you want to set up your peach experiment?

Well, we were thinking maybe experimenting with sugar and salt and seeing how the juices can come out with those two.

What about like, maybe an acid?

Like lemon?

Oh, yeah, lemon.

What are some other acids that we use in the kitchen?

Are you familiar with... Vinegar?

Yes!

Vinegar!

(Monica) We put lemon juice, we put vinegar, we put salt, sugar, and we just had the peach itself in like a control.

(Emily) So we'll try to retain as much of the texture and the color as possible, and try to get rid of that bitterness.

Okay, I think we should cook them all together.

Yeah, and then every 5 minutes we'll take a small amount out.

Yeah.

It's minutes now.

Okay.

(clock ticks) Time for the taste test.

(low, resonant chime) I'm ready for the test!

♪ ♪ Can't see anything!

(Bree) Good.

What flavors come to mind when eating this dish; sweet, salty, bitter, sour, spicy?

Salty, and a little bitter.

(Bree) Giving the taste test was really fun because it was just fun to see what they thought without looking at the dish.

(Monica) When tasting the greens, it was interesting.

When Bree and Akilah remade it, it was more crunchy and dry a lot of the times.

With the collard greens, you had one big batch, but we would take out a certain portion every 5 minutes.

What was the favorite?

There was a tie between the version cooked for 10 minutes and the version cooked for 25 minutes, which is interesting because one is cooked way less than the other.

(Claire) All right Bree, are you ready for your test?

Yeah!

Let's go!

Then this is your nose plug.

The purpose of the nose plug is so that you can't smell what's on the peach.

Okay, good?

(Izzie) I'm good.

I got mine on.

Ready!

(Claire) So what flavors come to mind when eating this dish?

(laughs) It's like, sour and salty.

Not good.

Uh-uh.

It was really fun to do the taste test because it was fun seeing their reactions to the peaches.

(Bree) Okay, so what do you guys think was your least favorite?

The one with the salt.

For sure.

That was just horrible.

It was like oh my gosh, I can't believe I chewed it.

(Claire) You were right on the salt.

That's the one that was the least favorite.

The favorite overall, we put vinegar on it.

That's interesting.

Yeah.

(Bree) I think it'll be interesting to see how these recipes turn out as each of us experiment and find out new things about our dish.

Yeah.

Bye.

Bye.

Good luck!