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

In this activity, learners experiment with how dish soap and fat interact by making a colorful swirl.

In this activity, learners observe what happens when yeast cells are provided with a source of food (sugar). Red cabbage "juice" will serve as an indicator for the presence of carbon dioxide.

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

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 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 touch supercooled water drops with an ice crystal and trigger the water drops to freeze instantly.

In this activity, learners use food scraps from the kitchen to grow new vegetables.

In this biology activity (page 8 of the PDF), learners will explore how saliva assists in the beginning of the digestive process.

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 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 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 yummy activity about soil (page 9 of PDF), learners will create layers of soil using food. They will learn about the composition and role of each layer.

In this three-part activity, learners use food to determine the effects of wind, sandblasting and water on regolith (dust) formation and deposition on Earth.

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

In this activity, learners extract DNA from a strawberry and discover that DNA is in the food they eat.

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 activity, learners explore healthy choices related to the liquids they drink. The importance of water and milk as essential nutrients for a healthy body is the focus of the experience.

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