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

In this activity, learners touch supercooled water drops with an ice crystal and trigger the water drops to freeze instantly.

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.

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.

In this demonstration, learners compare the relative sizes and masses of scale models of the planets as represented by fruits and other foods.

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

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

In this activity, learners thread gumdrops together to make a model of a polymer.

In this physics activity (page 14 of the PDF), learners gain a better understanding of how friction and mass affect objects by comparing the rotational inertia of raw and hard-boiled eggs.

This activity was designed for blind learners, but all types of learners can explore the process used to cast and mold molten metal, glass, and plastics.

Don't scream for ice cream -- make it with milk, sugar, flavoring and some 'salt-water' ice. Discover the chemistry of ice cream by creating your own.

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.

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 make instant ice cream without using a freezer.

In this activity, learners create a gelatinous slime using guar gum powder and borax. Educators can use this simple activity to introduce learners to colloids.

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

In this activity, learners use three types of cheesy snacks--cheese balls, cheese puffs, and Cheetos--to learn about polymers.

In this activity, learners discover what happens when they crush wintergreen-flavored candies in a very dark room.

In this activity, learners investigate the movement of water into and out of a polymer. Learners test the diffusion of water through gummy bears, which are made of sugar and gelatin (a polymer).