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

Learners set up three different bowls, each with a different mass of oatmeal. Learners monitor the temperature of the oatmeal and find that larger masses take longer to cool.

Learners build a solar oven from a cardboard pizza box, aluminum foil and plastic. Learners can use their oven to cook S'mores or other food in the sun.

In this activity, learners cook amino acids and sugar to explore the range of aromas released.

In this demonstration, learners observe how liquid nitrogen both boils and freezes ingredients to make ice cream in two minutes.

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

In this chemistry demonstration, learners investigate the factors that increase the rate of dissolution for a solid.

Learners investigate signs of a chemical reaction when they mix vinegar and baking soda. In addition to a gas being produced, learners also notice the temperature decreases.

In this kitchen chemistry activity, learners explore the chemistry of crystals by making sugar crystals, consider a common chemical reaction type responsible for the rising of muffins and cake in the

In this chemistry activity, learners perform three chemical reactions in a sealed zip-top bag. Learners will record their observations and classify the changes as chemical or physical.

In this "Sid the Science Kid" activity from Episode 108: My Ice Pops, learners observe reversible change while thinking about ways to make ice melt.

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

In this activity on page 7 of the PDF, learners investigate the solubility of gas in water at different temperatures. This experiment will help learners determine if temperature affects solubility.

In this quick SciGirls activity (page 1 of the PDF under SciGirls Activity: Doghouse Design), learners will be introduced to the concept of thermal conductivity.

In this chemistry meets cooking activity, learners make carbonated, vanilla ice cream using dry ice and denatured ethanol, which are both inexpensive and accessible.

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 activity, learners observe how salinity affects the freezing point of water by making and enjoying ice cream.

In this chemistry activity, learners use the lowered freezing point of water to chill another mixture (ice cream) to the solid state.

In this demonstration, cook a cake using the heat produced when the cake batter conducts an electric current.

In this a hands-on activity, learners explore how to put ice cream in an oven without it melting. Ideas in this activity include insulation and cooking.