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Molecular gastronomy is the scientific study of food preparation. Learners use self-assembly techniques to create edible capsules of chocolate syrup (food grade ingredients are required).

In this chemistry activity, learners will separate a mixture of FD&C dyes (colors certified and allowed by the US for the Food, Pharmaceutical, Cosmetics & Personal Care industry) to practice

In this chemistry activity, learners prepare two petri dishes, one filled with water and one filled with milk.

In this activity, learners investigate diffusion by creating underwater "fireworks" using food coloring, oil and water.

In this four-part activity, learners explore how the body works and the chemistry that happens inside living things.

Learners add two dyes to mineral oil and water, and then compare their miscibility (how well they mix) in each.

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 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 colorful activity (page 6 of the PDF), learners will make a multicolor density column by using different concentrations of sugar solutions.

In this activity on page 7 of the PDF (Get Cooking With Chemistry), learners conduct an experiment to get an idea of how cheese is made.

In this activity exploring liquid dynamics, learners design and build a clay channel in a tray of water and then see what happens when food coloring and liquid soap are added to the mix.

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 introductory activity, learners discover that sugar and food coloring dissolve in water but neither dissolves in oil.

This is an activity (located on page 3 of the PDF under Self-Assembly Activity) about self-assembly, the ability of molecules to assemble themselves according to certain rules.

In this chemistry challenge, learners work to figure out which of four juices are real, and which is just food coloring and sugar.

In this chemistry investigation, learners combine common cooking substances (flour, baking powder, sugar, salt, pepper, oil, water, food coloring) to explore mixtures.

In the kitchen, learners can perform their own density investigation.

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.