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

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 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.

The Ancient Egyptians used a naturally-occurring salt from the banks of the Nile River, called natron, to mummify their dead.

It's difficult to see convection currents in any liquid that's undergoing a temperature change, but in this Exploratorium Science Snack, you can see the currents with the help of food coloring.

In this activity, learners make a yeast-air balloon to get a better idea of what yeast can do. Learners discover that the purpose of leaveners like yeast is to produce the gas that makes bread rise.

In this quick activity, learners drink Avogadro's number worth of molecules - 6.02x10^23 molecules!

In this demonstration, cook a cake using the heat produced when the cake batter conducts an electric current.

In this activity about osmosis, learners use a naked egg (one with a dissolved eggshell) to learn about selectively permeable membranes.

This Exploratorium activity can be used in many contexts because geysers are great opportunities for learning about heat and temperature changes as well as geological/space science phenomena.

In this activity, learners sublimate dry ice and then taste the carbon dioxide gas.

Why does milk make some people sick? In this activity learners explore this question and explore the chemistry of milk, and our bodies!

In this online activity, learners experience the thrill of pickle making, and explore how a cucumber becomes a pickle.

In this chemistry meets cooking activity, learners compare the stability of egg white foams with various additives.

In this (edible) activity, learners balance chemical equations using different kinds and colors of candy that represent different atoms. Learners will work in pairs and explore conservation of atoms.

This is an activity about acid-base reactions using eggs and vinegar. Learners place eggs inside a container of vinegar and leave to soak overnight.

In this activity, learners discover the primary physical properties used to separate pure substances from mixtures.

In this activity, learners measure the amount of carbon dioxide in a carbonated drink.