The San Francisco Exploratorium has a wonderful website on the science of cooking.
They have a very nice bread science page that explains what happens with the yeast and gluten as you mix, kneed and bake bread. There is a set of recipes, including sourdough and Ethiopian Injera, that my students might want to try. They even have a great links page to pretty much everything you might want to know about the science of bread and how to manipulate it.
I was also very interested in their pages on eggs, with the virtual tour of an organic egg farm, science of cooking, beating and mixing eggs, and a wonderful set of activities including removing the eggshell while keeping the membrane intact and demonstrating osmosis through the egg membrane.
And I haven’t even gotten into the pickles, meat and seasoning sections yet.