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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.

In this hands-on science experiment, students combine their understanding of the different states of matter and the characteristics of various chemical reactions.

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

In this chemistry activity, learners use the lowered freezing point of water to chill another mixture (ice cream) to the solid state.

Learners analyze candy-coated sweets using chromatography. Learners use this method to separate the various dyes used to make colored candy.

In this physics demonstration, learners are challenged to insert a straw the furthest into a potato.

This lesson gives full instructions for making cabbage juice indicator, a procedure sheet for learners to record observations as they use the indicator to test materials, and extension activities to d

Learners design their own experiment to determine which M&M color dissolves the fastest in water.

In this activity, learners use things from the kitchen as building materials to explore how shapes contribute to the strength of different structures.

In this activity, learners test what happens when they put baking power on different frozen liquids.

In this hands-on experiment, kids use chemistry to explore whether acids or bases are better at restoring a penny’s shine.

In this activity, learners mix up a bubbly brew and examine density. Learners explore how they can make different materials fall and rise in water using oil, water, and salt.

In this activity, learners of all ages can become food scientists by experimenting with flour and water to make basic pasta.

In this activity, learners build models of comets, using edible materials, to learn about comets' structure.

In this activity (last activity on the page), learners make a model of the eardrum (also called the "tympanic membrane") and see how sound travels through the air.

In this activity, learners use chocolate to explore how the Sun transfers heat to the Earth through radiation.

In this online activity, learners experience the thrill of pickle making, and explore how a cucumber becomes a pickle.