Many students are curious about the steps in food preparation. As a result of such experiences, the author of this article began to incorporate science demonstrations into food preparation classes. She conducted research, developed resources, and piloted the "Principles of Food Science" class over the next 6 years. "Principles of Food Science" covers the basic principles of chemistry, organic chemistry, biochemistry, microbiology, and physics through the study of food production, processing, preservation, and packaging. Science principles relate to real-life applications with food. Every semester, students express how this class has made chemistry understandable. Several students have returned to share that they were successful in chemistry and AP biology because of the base provided in "Principles of Food Science." After 8 years of research and testing in the high school classroom, the author completed "Principles of Food Science" and it was published as a high school textbook with a student lab and activity manual and a teacher resource notebook. Helping all students understand the science of food and nutrition so that they will make wise choices as consumers continues to be the ultimate goal of "Principles of Food Science."