An innovative food laboratory for a chemistry of food and cooking course has been developed for nonscience majors and under-represented students in science. To help these students succeed in science, a laboratory was designed to engage students using food and cooking as a medium for building a stronger foundation in chemistry. Each food laboratory included a chemistry experiment paired with a food preparation that reinforced the chemical principles addressed. The chemistry experiments covered topics that are found in conventional first-year general chemistry courses but instead used food ingredients and kitchen equipment. The food preparations were designed based on chemical concepts that the students learned from the initial chemistry experiments. The food laboratories were found to engage students when chemistry experiments were paired with food preparations. Through this pilot food laboratory we have gained valuable insights into teaching fundamental chemistry to nonscience students.