In this article, the author discusses "The Biology of Food" course. This course--a large lecture course with no laboratory section--is a mixture of kitchen chemistry, post-eating food metabolism, origins of different foods (from crop breeding to evolution), and ecological and environmental impacts of farming and harvesting practices. Nearly every topic begins with the introduction of one or more recipes, followed by student investigation of the related cooking methods and ingredients. This approach ties information to experiences just enough to engage students in the material. Because there is no laboratory, options are limited, but it is essential to use inquiry-based methods. Two methods used in the course are described in this article: the bread problem and the fish harvest scenario. Not only does this approach result in increased student learning, it also makes teaching more fun. (Contains 3 figures.)