The goal of this project was to expose students to biological topics such as diffusion, fermentation, metabolism, pH, plant biology, food source sustainability, muscle structure, blood viscosity, lipid transport, biomolecules, water, the scientific method and G protein coupled receptors in a novel way. To do this, students in BIO 110 explored these topics by performing experiments using the kitchen as a classroom and laboratory in the Fall 2016 semester. Student perception of learning gains in this course was assessed, and the results will be presented to the SENCER Summer Institute in 2017.