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This is an activity about a very important ingredient in most baked goods - gluten! Why is gluten so important? Without it, there would be nothing to hold the gas that makes bread rise.

In this activity (on pages 34-39), learners make a fairly detailed model of DNA using licorice and gumdrops.

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 related to climate change, learners create and explore topographical maps as a means of studying sea level rise.

In this activity, learners use two different techniques to estimate how many little things fit into one bigger thing.

In this activity, learners will develop a method to test five similar-looking powders (baking soda, baking powder, cream of tartar, detergent, and cornstarch) with four test liquids (water, vinegar, i

In this activity, learners extract DNA from a strawberry and discover that DNA is in the food they eat.

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

In this three-part activity, learners use food to determine the effects of wind, sandblasting and water on regolith (dust) formation and deposition on Earth.

In this activity on page 5 of the PDF, learners mimic the process for making bricks. Learners shape and bake creations from a dough that is made from flour, salt, and water.

In this math lesson, learners apply the concepts of ratios and percentages to the distribution of letters contained in a box of Alphabits® cereal.

In this activity, learners explore healthy choices related to the liquids they drink. The importance of water and milk as essential nutrients for a healthy body is the focus of the experience.

Does yeast breathe? Find out by watching how plastic bags filled with yeast, warm water and different amounts of sugar change over time.

Learners develop an understanding of air pressure in two different activities.

In this activity, learners explore healthy choices related to the foods they eat. The importance of a variety of fruits and vegetables to a healthy diet is the focus of the experience.

In this activity about combustion and energy, learners observe a burning candle in a sealed jar and the burning of white sugar.

In this math lesson, learners explore the concept of using units to measure length.

In this tasty activity, learners make their own ice cream any day of the year in an exploration of heat and cold. Highlights include freezing and melting and the transition from liquid to solid.

In this delicious activity, learners get to make, taste-test and compare their own "brands" of homemade strawberry ice cream.

In this activity about the relationship between food and energy (page 1 of PDF), learners observe and quantify the growth of yeast when it is given table sugar as a food source.