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In this activity, learners make a model of the solid Earth's layers that's good enough to eat! Learners use tasty foodstuffs to simulate Earth's inner core, outer core, mantle, and crust.

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

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 3 of the PDF), learners will learn about crystals by growing their very own.

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 make their own acid-base indicator from red cabbage. They use this indicator to test substances around the house.

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 explore static electricity and electrical charges while experimenting with an inflated balloon, unflavored gelatin powder, and a wool sweater.

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 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

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 activity, learners will estimate how many seeds are in a fruit or vegetable, then count to find out. The result: mix estimation with healthy eating.

In this activity (3rd activity on the page), learners taste test different foods and categorize them as sweet, bitter, sour, or salty. Learners compare their results with the group.

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.

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.

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 activity, learners observe how salinity affects the freezing point of water by making and enjoying ice cream.

Using a milk-based recipe, learners create "moo glue" which is basically white school-type glue. The "secret ingredient" in milk that helps make glue is a chemical called casein.