For his Wimmer project, he is developing two chemistry courses called “Kitchen Chemistry Sessions” in order to highlight how scientific principles permeate the everyday life of students and to enhance their knowledge of chemistry and the scientific method. In particular, Das is generating a series of unique demonstrations and laboratory experiments that culminate with students applying chemistry and biochemistry to adapt and develop novel recipes and food presentations. The first course for non-science majors draws on the accessibility of cooking to introduce and organize chemical principles and experimental methods of scientific inquiry, while the second course for science majors employs a cooking focus to reinforce, re-organize, and extend students’ knowledge of chemistry and biochemistry.