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In this activity, learners will explore vegetative propagation while preparing food scraps to grow into plants.

In this activity, learners of all ages can become food scientists by experimenting with flour and water to make basic pasta.

In this activity (4th activity on the page), learners test to see if saliva is necessary for food to have taste.

In this activity, learners use water, oil, and food coloring to observe a chemical reaction that creates a shower of colors inside of a glass.

In this chemistry activity, learners prepare two petri dishes, one filled with water and one filled with milk.

Learners add two dyes to mineral oil and water, and then compare their miscibility (how well they mix) in each.

In this activity, learners will discover how to make butter from scratch. One optional tips includes adding marbles to speed up the process.

This is an activity about a very important ingredient in most baked goods - gluten! Why is gluten so important? Without it, there would be nothing to hold the gas that makes bread rise.

In this activity, learners will make their own slushies and learn some of the science behind how the process works.

In this demonstration/activity, learners observe as a regular size marshmallow is blown through a tube made from a manila file folder.

In this activity, learners make a yeast-air balloon to get a better idea of what yeast can do. Learners discover that the purpose of leaveners like yeast is to produce the gas that makes bread rise.

In this demonstration, adult learners create a lava lamp using beer and nuts! Use this pub-themed activity to demonstrate the effects of buoyancy and bubbles.

In this activity (located on pages 23-24 of the PDF), learners are introduced to structural engineering and encouraged to practice goal-oriented building.

Perform this classic inertia demonstration to illustrate the transfer of potential energy to kinetic energy.

In this activity, learners explore the forces at work in water. Learners experiment to find out what happens to pepper in water when they touch it with bar soap and liquid detergent.

In this quick activity, learners drink Avogadro's number worth of molecules - 6.02x10^23 molecules!

In this genetics activity, learners discover how to extract DNA from green split peas.

In this activity, learners model hot spot island formation, orientation and progression with condiments.

In this edible experiment, learners pour "Magic Shell" chocolate into a glass of cold water. They'll observe as pillow shaped structures form, which resemble lavas on the sea floor.

In this physics demonstration, learners are challenged to insert a straw the furthest into a potato.