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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.

In this outdoor, freshwater activity, learners explore the behavior and food preferences of crawdads (or crabs) by "fishing" for them with various baits.

In this activity exploring liquid dynamics, learners design and build a clay channel in a tray of water and then see what happens when food coloring and liquid soap are added to the mix.

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 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 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

Learners grow sugar crystals (rock candy). They make a hot solution that has an excess of sugar dissolved in it, then as the solution cools, they see sugar crystals form.

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

This activity provides a hands-on experience with a scale model, a relatively high viscosity fluid, and feeding behaviors.

This is an activity (located on page 3 of the PDF under Self-Assembly Activity) about self-assembly, the ability of molecules to assemble themselves according to certain rules.

Choose a recipe to double (or triple, quadruple, or halve). Show everyone the recipe and engage them in figuring out: How much will we need to increase the recipe to feed everyone?

In this activity, learners will explore the density of an object in water. Learners will compare what happens to fruits and vegetables in regular and salt water.

In this activity, learners model atmospheric convection currents using food coloring, water, and clear cups. Activity includes step-by-step instructions, STEM connections, and more.

This is a quick activity that shows how large amounts of rock and sediment are added to the edge of continents during subduction.

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