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

In this activity, learners will conduct an experiment to discover methods of reventing foot mold growth on food.

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

This is a hands-on activity that uses bread and household materials to grow mold. Learners collect dust from a room, wipe it on food, and contain it. One to seven days later, mold has grown.

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

In this chemistry challenge, learners identify which plants have the enzyme "catalase" that breaks hydrogen peroxide into water and oxygen.

In this activity, learners will create beautiful greeting cards by marbling with shaving cream and food dye. They will explore the chemistry behind the art of marbling.

In this chemistry investigation, learners combine common cooking substances (flour, baking powder, sugar, salt, pepper, oil, water, food coloring) to explore mixtures.

In this activity, learners investigate why apples turn brown. Learners discover that lemon juice interferes with the reaction that causes the browning.

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.

Don't scream for ice cream -- make it with milk, sugar, flavoring and some 'salt-water' ice. Discover the chemistry of ice cream by creating your own.

No glue is needed for learners of any age to become marshmallow architects or engineers.

In this activity, learners compare frog eggs to chicken eggs to better understand why frog eggs need water. Learners compare a boiled chicken egg to "frog eggs" represented by boiled tapioca.

In this activity/demo, learners discover how liquid nitrogen cools a creamy mixture at such a rapid rate that it precipitates super fine grained (nano) ice cream.

In this sensory activity, young learners explore chemical reactions by making their own play dough from home.

In this activity (on page 2 of PDF), learners mix oil and water. Then, they add soap and observe what changes! The activity demonstrates how oil and water don't mix, except when soap is added.

In this activity, learners test what happens when they put baking power on different frozen liquids.

In this art meets chemistry activity, early learners discover the almost magical absorbent properties of salt while creating ethereal watercolor paintings.

Learners design their own experiment to investigate whether the temperature of the surrounding water affects the rate at which the colored coating dissolves from an M&M.

In this activity, learners make self-assembled polymer spheres.