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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.

In this activity (2nd activity on the page), learners explore how the nose is responsible for part of the flavor we taste in food.

In this activity, learners follow simple historical maritime recipes to cook up hardtack and swanky, and then compare the foods they eat to what was served on ships in the past.

In this activity (3rd activity on the page), learners taste test different foods and categorize them as sweet, bitter, sour, or salty. Learners compare their results with the group.

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

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.

In this activity on page 3 of the PDF, learners investigate how much sugar is in a soda. Learners use sugar cubes to measure and calculate the amount of sugar in a bottle of soda.

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

In this demonstration/activity, learners observe as a regular size marshmallow is blown through a tube made from a manila file folder.

In this activity, learners explore the forces at work in water. Learners experiment to find out what happens to pepper in water when they touch it with bar soap and liquid detergent.

In this activity, learners explore static electricity and electrical charges while experimenting with an inflated balloon, unflavored gelatin powder, and a wool sweater.

In this genetics activity, learners discover how to extract DNA from green split peas.

In this activity, learners model hot spot island formation, orientation and progression with condiments.