There is a great deal of chemistry going on in every kitchen, even though most cooks may not be cognizant of the various interactions going on in the pot, wok, or oven. MIT's popular OpenCourseWare Initiative has recently made the contents of Dr. Patricia Christie's course on kitchen chemistry available on this site. Visitors to the site can download the syllabus, take in some assigned readings (and recipes), and look over the assignments. The assignments include investigations that involve emulsifiers, ice cream, peer teaching, and pancakes, among other things. The site also includes links to helpful readings, such as those on chocolate, the health benefits of capsicum, and the world of gluten. For people who wish to bring back the frayed connective tissue between chemistry and the culinary arts, this site is absolutely essential.