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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 about the relationship between food and energy (page 5 of PDF), learners conduct an experiment to compare how much energy is released as heat from two different foods.

In this activity about the relationship between food and energy (page 1 of PDF), learners observe and quantify the growth of yeast when it is given table sugar as a food source.

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

Learners build a simple solar oven from a shoebox, black construction paper, and aluminum foil. Over the course of a few hours, the oven heats up water enough to brew tea.

In this investigation learners explore the differences between, and interdependence of, living and nonliving elements in a water ecosystem.

In this tasty activity, learners make their own ice cream any day of the year in an exploration of heat and cold. Highlights include freezing and melting and the transition from liquid to solid.

In this activity, learners will develop a method to test five similar-looking powders (baking soda, baking powder, cream of tartar, detergent, and cornstarch) with four test liquids (water, vinegar, i

In this activity about combustion and energy, learners observe a burning candle in a sealed jar and the burning of white sugar.

Learners explore capillary action in plants (such as plants ability to move water from roots to leaves) in an investigation called Paper Blooms.