The Chemistry of Confection
Sugar fiends and science geeks rejoice! Conduct sweet experiments ranging from sugar basics to advanced molecular gastronomy. Explore spherification with sodium alginate and calcium chloride, dessert foams from nitrous oxide and proteins, and how sucrose levels, glucose, and baking methods can affect the flavor, texture, and density of your treats. Make madeleines and Armenian khurebehs, blow sugar bubbles, and turn chemistry into dessert.
Linda Khachadurian
Linda Khachadurian is a Beirut-born medical editor, sugar and chocolate artist and activist, recipe creator, and educational nonprofit founder. Her edible art has been sold at retailers such as UncommonGoods and Ben & Jerry’s Boston, and displayed everywhere from multiple East Coast art galleries to the Dorothy Chandler Pavilion in LA to the Marriott Marquis in NYC to the New England Botanic Gardens. Her science and visual arts background allow her to explore how they intersect with culinary arts. She holds degrees from Johns Hopkins and Harvard. Websites: www.LKSweetart.com and www.CharitableConfections.org.
Chemistry of Confection -W6 PM Gr 9-12
Instructors:
- Linda Khachadurian
| Date | Time | Location |
|---|---|---|
| Mon, Aug 10th 2026 | 12:30 - 3:30 PM | Arlington High School |
| Tue, Aug 11th 2026 | 12:30 - 3:30 PM | Arlington High School |
| Wed, Aug 12th 2026 | 12:30 - 3:30 PM | Arlington High School |
| Thu, Aug 13th 2026 | 12:30 - 3:30 PM | Arlington High School |
| Fri, Aug 14th 2026 | 12:30 - 3:30 PM | Arlington High School |