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In this science trick, learners get an egg to stand-up on its long-axis vertical to a table's top.

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

In this activity, learners will explore the chemistry of cooking. They will learn about--and observe--the Maillard Reaction as they make their own browned butter.

In this activity, learners will explore the foods that are in their kitchen and what sugars are inside of them. Explore nutrition and food labels to better understand the foods you eat.

In this optics activity, learners explore how they can make gelatin stop light, but not stop them from seeing fruit suspended within.

In this math activity, learners trace their hands and estimate the number of beans that can fit into their hand tracings. Then, learners glue the beans to the tracing to test out their estimations.

In this chemistry activity (page 5 of the PDF), learners will see that chewing is more than just the crushing up of food; there is actually a chemical change going on at the same time.

Learners combine hydrogen peroxide with three different forms of potato: raw chunks, ground chunks, and boiled chunks.

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).

Use this activity to build division and number sense into any snack time or whenever there is a limited set of things to share among a group: If we deal these out, could everyone get two pieces?

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 (4th activity on the page), learners test to see if saliva is necessary for food to have taste.

In this quick activity, learners break the tension that happens when water develops a "skin." Learners use water, pepper and some soap to discover the wonders of surface tension—the force that attract

Take the two-straw challenge and discover how pressure affects vacuums! In this activity, learners experiment with drinking through one and two straws, comparing the amount of liquid they can drink.

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 sunny day activity, learners compare how a cup of water and a cup of tonic water reflect or refract light in the sun.

Make snack time into measuring time and learn to read Nutrition Facts labels. Try this when you’re using “pourable” foods, such as cereal, yoghurt, or juice.

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 is a series of three quick science activities to do with a spoon, knife, and fork. In the first two activities, learners use the flatware to explore optics, mirrors, reflection, and distortion.

In this chemistry activity (on page 2 of the PDF), learners make a layered drink with liquids of different densities.