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In this activity, learners experiment with different variables in making hollandaise sauce to achieve the correct texture and consistency.

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 create a gelatinous slime using guar gum powder and borax. Educators can use this simple activity to introduce learners to colloids.

In this activity, learners create a mixture of water, alcohol and permanent marker ink, and then add salt to form a colored alcohol layer on top of a colorless water layer.

In this activity, learners examine the properties of different seaweeds, investigate what happens when powdered seaweed (alginate) is added to water, and learn about food products made with seaweed.