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

This is an activity about friction as well as kinetic and potential energy.

Your tongue can sense about 6 different flavors (salty, sweet, bitter, sour, umami/savory, and fat), but your nose provides a lot more "taste" information than you realize when you eat.

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

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

In this edible experiment, learners pour "Magic Shell" chocolate into a glass of cold water. They'll observe as pillow shaped structures form, which resemble lavas on the sea floor.

In this hands-on activity, learners make the world's simplest Cartesian diver, using only a plastic bottle, some water, and a condiment packet.

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 construct a cereal chain as a model of how proteins are made in the cell.

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 activity, high voltage is applied across a pickle to emit a yellow glow. This activity should only be conducted by skilled adults and is best suited as a demonstration.

In this activity, learners use colored candy to represent subatomic particles and make a model of an atom (Bohr model).

In this activity, learners will observe laminar and turbulent flow of water using only a plastic bottle, liquid hand soap, food coloring and water.

In this activity, learners investigate convection by using food coloring and water of different temperatures.

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.