Edible experiments: A review of cooking as lowcost laboratory practice for STEM teaching in Engineering

This study explores the pedagogical potential of integrating cooking-based laboratories into engineering education as a cost-effective and engaging alternative to traditional practical methods. Through a narrative literature review, this study compares the effectiveness of culinary experiments with conventional labs in promoting student engagement, enhancing conceptual understanding, managing instructional resources, and communicating science. The findings indicate that cooking-based approaches significantly increase student participation and satisfaction, fostering a more active learning environment. These methods facilitate tangible, hands-on experiences that bridge theoretical knowledge with practical application across various engineering disciplines. Furthermore, culinary experiments show preliminary reductions in material costs by utilizing household items and everyday ingredients, making scientific exploration more accessible, especially in resource-constrained settings. However, adopting cooking laboratories entails increased preparation time for instructors and requires careful integration to ensure that the students meet the learning objectives effectively. The review also highlights the importance of designing hybrid models that combine the strengths of both traditional and culinary approaches to optimize educational outcomes. This research underscores the significance of innovative pedagogical strategies that utilize familiar, everyday activities to pique interest in STEM fields, while offering meaningful and costeffective learning experiences. The insights gained aim to inform curriculum development and promote the adoption of experiential, interdisciplinary teaching methods that align with modern educational needs.