Traditional “science in the kitchen” initiatives seldom foster a historically nuanced and politically engaged perspective on science. This panel explores three innovative projects using food and cooking to engage audiences with the past, present, and future of science and technology. Norsk Teknisk Museum offers evening cooking classes as a venue for dialogue about the history of health and medicine; Jærmuseet Vitengarden (Science Farm) engages audiences with the ethics and politics of industrial farming through live demonstrations of animal slaughter; and Professor Massimiano Bucchi’s book Il Pollo di Newton (Newton’s Chicken, 2013) explores how and why the kitchen gets used an arena where science confronts common sense, from Renaissance anatomy to molecular gastronomy.