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Monster Mallows
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In this activity, learners explore how ordinary marshmallows expand when heated in a microwave.
Smell the Maillard Reaction
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In this activity, learners cook amino acids and sugar to explore the range of aromas released.
Hollandaise Sauce: Emulsion at Work
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In this activity, learners follow a recipe to make hollandaise sauce. Learners discover how cooks use egg yolks to blend oil and water together into a smooth mix.
Supercooled Water Drops
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In this activity, learners touch supercooled water drops with an ice crystal and trigger the water drops to freeze instantly.
Design a Flavor: Experiment to Make Your Own Ice Cream Flavor!
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In this delicious activity, learners get to make, taste-test and compare their own "brands" of homemade strawberry ice cream.
Be A Pasta Food Scientist
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In this activity, learners of all ages can become food scientists by experimenting with flour and water to make basic pasta.
Bury Me Not!
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This activity (page 2 of the PDF under SciGirls Activity: Bogs) is a full inquiry investigation into decomposition.