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May 05, 2016

Franklin Institute to examine science behind a perfect grilled cheese

May's 'Kitchen Science' focuses on the classic sandwich

Events Science
Grilled Cheese Sandwich Diane Bondareff/AP

Cheese company Arla Dofino serves up signature grilled cheese sandwiches from Morris Truck, Wednesday, April 1, 2015 in New York.

Each month the Franklin Institute offers a "Kitchen Science" workshop in the museum to give kids a hands-on science lesson. May's event is all about the grilled cheese sandwich. 

On Saturday, May 14 head to the museum for 11:30 a.m. to join Franklin Institute educators and executive chefs from Frog Commissary. Attendees will learn the scientific difference between bread and toast and whether cheese should be classified as a liquid or a solid.

Everyone knows the best grilled cheese sandwiches are gooey on the inside and crispy on the outside, now discover the science that creates the perfect grilled cheese.

The workshop is free with museum admission, which starts at $15-$20 per person.

"Kitchen Science: The Science of Grilled Cheese"

Saturday, May 14
11:30 a.m. to 2:30 p.m. | Free with museum admission
Franklin Institute
222 N. 20th St.
(215) 448-1200