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In this activity, learners explore how ordinary marshmallows expand when heated in a microwave.

In this activity, learners investigate diffusion by creating underwater "fireworks" using food coloring, oil and water.

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.

This fun video explains how to make a batch of oobleck (or slime) and why this special substance is known as a "non-Newtonian" fluid. Watch as Mr.

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, learners use gumdrops and toothpicks to model the composition and molecular structure of three greenhouse gases: carbon dioxide (CO2), water vapor (H2O) and methane (CH4).

In this quick activity, learners drink Avogadro's number worth of molecules - 6.02x10^23 molecules!