Science in the Kitchen, a scientific treatise on food substances and their dietetic properties, together with a practical explanation of the principles of healthful cookery, and a large number of original, palatable, and wholesome recipes is a book published in 1892 by the Health Publishing Company, Battle Creek, Michigan. Its author was "Mrs. E. E. Kellogg, A. M." As its author, the book's title page credits her as "Superintendent of the Sanitarium School of Cookery and of the Bay View Assembly School of Cookery, and Chairman of the World's Fair Committee on Food Supplies for Michigan."

Ella Ervilla Kellogg (Eaton) is the author of this cookbook. She signed the book's introduction, "Ella E. Kellogg."

A copy of this book in the Carnegie Library at Boulder, Colorado (#R641.1 K), bears a notation that it "was used by the staff of the Boulder-Colorado Sanitarium which later became Boulder Memorial Hospital. Boulder-Colorado Sanitarium was established to carry out principles developed at Battle Creek Sanitarium in Michigan. many early staff members came from Battle Creek."

The book contains numerous illustrations, three in color, many black and white line drawings of foods, kitchens and dining rooms, kitchen equipment of the period, and food preparation activities in foreign lands.

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