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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.

Fat is a very important component in our diet. It's the most efficient source of energy in our bodies, and plays an important role in the flavor of foods.

In this activity, learners discover the primary physical properties used to separate pure substances from mixtures.

In this activity, learners explore what happens when polarized white light passes through a sugar solution.

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

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 measure the amount of carbon dioxide in a carbonated drink.

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

In this activity, learners use food scraps from the kitchen to grow new vegetables.

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

In this activity related to Archimedes' Principle, learners use water displacement to compare the volume of an expanded gummy bear with a gummy bear in its original condition.

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.

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

In this activity, learners sublimate dry ice and then taste the carbon dioxide gas.

In this demonstration/activity, learners observe as a regular size marshmallow is blown through a tube made from a manila file folder.

In this activity, learners use colored candy to represent subatomic particles and make a model of an atom (Bohr model).

In this activity, learners make a yeast-air balloon to get a better idea of what yeast can do. Learners discover that the purpose of leaveners like yeast is to produce the gas that makes bread rise.

This hands-on activity shows you how to build basic architectural shapes out of toothpicks and gumdrops.