Notes
[1] Kids Park Education. https://kidsparkeducation.org/blog/understanding-ngss-standards-for-elementary-and-middle-school. (Accessed July 8, 2026)
[2] National Geographic. https://letstalkscience.ca/educational-resources/stem-explained/cold-pack-a-chilly-example-endothermic-reaction. (Accessed July 11, 2026)
[3] National Geographic. https://education.nationalgeographic.org/resource/changes-matter-physical-vs-chemical-changes/. (Accessed July 11, 2026)
[4] Britanica.com. https://www.britannica.com/topic/graham-cracker. (Accessed July, 11, 2026)
[5] State of Delaware. https://history.delaware.gov/2023/11/15/a-snack-by-any-other-name-a-brief-history-of-marshmallows/. (Accessed July 12, 2026)
[6] Chemical & Engineering News. https://cen.acs.org/food/food-science/s-marshmallows-ingredients-work-together/99/web/2021/04. (Accessed July 11, 2026)
[7] Ibid.
[8] Foodcrumbles.com. https://foodcrumbles.com/maillard-reaction-mechanism-hard-core-chemistry. (Accessed July 11, 2026)
[9] Harold Mcgee, On Food and Cooking: The Science and Lore of the Kitchen, 39.
[10] Ibid., 40.
[11] USA Dairy.com. https://www.usdairy.com/news-articles/the-types-of-cream-and-their-uses. (Accessed July 12, 2026)
[12] Dream Scoops.com. https://www.dreamscoops.com/. (Accessed July 12, 2026)
[13] Agricultural Institute. https://www.icecreamscience.com/blog/ice-crystals-in-ice-cream. (Accessed July 13, 2026)
[14] Rodel Kitchen.com. https://www.rodellekitchen.com/resources/learning/vanilla-history. (Accessed July 13, 2026)
[15] Foodcrumbles.com. https://foodcrumbles.com/making-vanillin-three-production-routes-chemistry. (Accessed July 13, 2026)
[16] Ibid
[17] Ibid
[18] Robert Wolke, What Einstein Told His Cook, 5.
[19] Agricultural Institute. https://www.icecreamscience.com/blog/ice-crystals-in-ice-cream. (Accessed July 13, 2026)
[20] IceCreamNation.org. https://www.icecreamnation.org/science-of-ice-cream/. (Accessed June 17, 2026)
[21] IceCreamScience.com. https://www.icecreamscience.com/blog/ice-crystals-in-ice-cream. (Accessed June 17, 2026)
[22] Simon Field, Culinary Reactions: The Everyday Chemistry of Cooking, 227-228.

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