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In this experiment, learners will conduct chemical and physical tests to identify mystery substances.

In this culinary activity, learners use multiple senses (sight, smell, touch, and taste!) to explore real seaweed samples.

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 activity (on page 14 of PDF), learners use a pan full of flour and some rocks to create a moonscape.

In this life science activity (page 8 of the PDF), learners explore the carbon cycle by mixing yeast, sugar and water.

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

In this activity (on page 2 of the PDF), learners make a plastic protein polymer from milk. Adding vinegar to milk causes the protein casein to solidify or curdle.

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.

In this activity, learners cut wells in JELL-O© and load the wells with different detergent solutions.

Through this nutrition activity (page 5 of the PDF), learners will understand—and probably be surprised by—how big serving sizes of various foods should be.

Learners build a simple solar oven from a shoebox, black construction paper, and aluminum foil. Over the course of a few hours, the oven heats up water enough to brew tea.

In this chemistry activity, learners will learn how to make their own pH indicator using cabbage leaves, and then test common household items with their homemade indicator.

In this activity, learners review the history of gumball machines and explore potential and kinetic energy, while working in teams to build a gumball slide.

In this activity about the relationship between food and energy (page 5 of PDF), learners conduct an experiment to compare how much energy is released as heat from two different foods.

Molecular gastronomy is the scientific study of food preparation. Learners use self-assembly techniques to create edible capsules of chocolate syrup (food grade ingredients are required).

In this health, cooking, and math activity, learners explore nutrition and examine nutrition labels.

In this fun, hands-on autumn activity, learners experiment to discover whether the colored substances in leaves can be separated from the leaves.

In this activity, learners make instant ice cream without using a freezer.

Learners use a simple process to extract DNA from strawberries.

In this activity (page 12), learners apply the concepts of pixilation and pointillism to the world of biomedical science.