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In this activity, learners will estimate how many seeds are in a fruit or vegetable, then count to find out. The result: mix estimation with healthy eating.

In this activity, learners perform an experiment that replicates the dilemma faced by birds in acquiring food from a confined area.

In this activity on page 7 of the PDF (Chemistry—It’s Elemental), learners use iodine to identify foods that contain starch.

In this activity, learners experiment with how dish soap and fat interact by making a colorful swirl.

In this chemistry activity (page 5 of the PDF), learners will use milk and a few other basic ingredients to create a chemical change to make a color wheel.

In this activity, learners explore how ordinary marshmallows expand when heated in a microwave.

In this activity, learners touch supercooled water drops with an ice crystal and trigger the water drops to freeze instantly.

In this biology activity (page 8 of the PDF), learners will explore how saliva assists in the beginning of the digestive process.

In this activity on page 7 of the PDF (Get Cooking With Chemistry), learners conduct an experiment to get an idea of how cheese is made.

In this activity, learners explore the concept of density by pouring 5 different liquids into a jar. Food coloring is added if needed to give each liquid a distinct color.

In this activity, learners make a model of the solid Earth's layers that's good enough to eat! Learners use tasty foodstuffs to simulate Earth's inner core, outer core, mantle, and crust.

In this activity, learners cook amino acids and sugar to explore the range of aromas released.

In this activity, learners follow a recipe to make hollandaise sauce. Learners discover how cooks use egg yolks to blend oil and water together into a smooth mix.

In this activity, learners explore how eating unhealthy food can damage a heart and arteries.

In this activity, learners create a map showing the origins of spices and herbs from a favorite recipe(s). Learners first research the origins of the ingredients and then locate them on a world map.

In this activity on page 6 of the PDF (Get Cooking With Chemistry), learners investigate yeast. Learners prepare an experiment to observe what yeast cells like to eat.

The Ancient Egyptians used a naturally-occurring salt from the banks of the Nile River, called natron, to mummify their dead.

In this activity, learners extract DNA from a strawberry and discover that DNA is in the food they eat.

In this activity (on page 2 of PDF under GPS: Roller Coaster Design Activity), learners will use food cans of many different properties (sizes, shapes, and weights) and set two cans on their sides at

In this introductory activity, learners discover that sugar and food coloring dissolve in water but neither dissolves in oil.