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

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

Molecular gastronomy is the scientific study of food preparation. Learners use self-assembly techniques to create edible capsules of chocolate syrup (food grade ingredients are required).

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

In this activity, learners will explore the chemistry of cooking. They will learn about--and observe--the Maillard Reaction as they make their own browned butter.

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

Learners investigate an iron-fortified cereal by stirring it with a strong magnet. They discover that metallic iron is present in some cereals.

In this biology activity, learners recreate the process of digestion in a zip lock bag. A bit of soda pop added to some crumbled crackers approximates how acids in the stomach dissolve food.

Learners add drops of alginate solution to a solution of calcium chloride. The alginate does not mix with the calcium chloride, but forms soft gel beads.

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 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 chemistry activity (on page 2 of the PDF), learners make a layered drink with liquids of different densities.

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 the kitchen, learners can perform their own density investigation.

In this science trick, learners get an egg to stand-up on its long-axis vertical to a table's top.

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.

In this hands-on activity, learners explore static electricity through the use of common household products. They also explore the connection between static electricity and cold weather.