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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.

Make snack time into measuring time and learn to read Nutrition Facts labels. Try this when you’re using “pourable” foods, such as cereal, yoghurt, or juice.

In this activity, learners investigate diffusion by creating underwater "fireworks" using food coloring, oil and water.

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

In this experiment, learners test multiple food items to see if they are an acid or base using an indicator solution created with red cabbage.

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

In this chemistry activity (page 5 of the PDF), learners will see that chewing is more than just the crushing up of food; there is actually a chemical change going on at the same time.

In this activity, learners mix water, cooking oil, and liquid food coloring to create beautiful colored designs in a cup. Use this activity to explore liquid density and solubility.

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

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 test different food items by timing how long it takes each liquid to slide from the top of a ramp to the bottom.

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

In this delicious activity, learners get to make, taste-test and compare their own "brands" of homemade strawberry ice cream.

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 sunny day activity, learners compare how a cup of water and a cup of tonic water reflect or refract light in the sun.

Learners analyze candy-coated sweets using chromatography. Learners use this method to separate the various dyes used to make colored candy.

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.

This open-ended art project allows learners to create their own colorful ice sculpture by using rock salt and food coloring on a solid block of ice.