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In this activity (7th activity on the page), learners use their sense of hearing to find a "sound match." Learners shake containers filled with items like dry seeds, sand, beans, etc.

This hands-on activity lets participant explore chemical reactions as they create a soda explosion with lots of bubbles. The bubbles in soda are made of carbon dioxide gas.

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

In this activity, learners will explore the density of an object in water. Learners will compare what happens to fruits and vegetables in regular and salt water.

In this activity about olfaction (9th activity on the page), learners smell 10 different items with different odors, including some edible food items.

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.

In this activity, learners touch supercooled water drops with an ice crystal and trigger the water drops to freeze instantly.

This activity helps learners learn about math through a real-world scenario. Three friends are baking cookies for their school’s bake sale.

In this activity, learners explore the forces at work in water. Learners experiment to find out what happens to pepper in water when they touch it with bar soap and liquid detergent.

In this chemistry activity, learners use spaghetti to explore density and chemical reactions.

This is an activity about robotics programming. Learners will discover how precise programmers have to be as they instruct a friend to make a peanut butter and jelly sandwich.

In this activity, learners model hot spot island formation, orientation and progression with condiments.

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.

Learners combine hydrogen peroxide with three different forms of potato: raw chunks, ground chunks, and boiled chunks.

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 activity (4th activity on the page), learners test to see if saliva is necessary for food to have taste.

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 sunny day activity, learners compare how a cup of water and a cup of tonic water reflect or refract light in the sun.

In this edible experiment, learners pour "Magic Shell" chocolate into a glass of cold water. They'll observe as pillow shaped structures form, which resemble lavas on the sea floor.