Make a seed bomb and let your junior guerilla gardener spread flowers far and wide.

This surprisingly good glue recipe comes from common kitchen items.

The purpose of this science fair project is to study the properties of sugar and examine individual preferences for sugar and other sweeteners.

Making your own glass cleaner is easy, effective and inexpensive!

I scream, you scream, we all scream for homemade spearmint ice cream!

Show your kids the power of baking powder by conducting a simple experiment. Make four batches of cornbread, all identical except for one thing: baking powder!

Explore aromas with your child and help boost her brain power with some fun and interactive science activities.

The goal of this science fair project is to analyze differences between the taste and texture of frozen and fresh food.

Roasting pumpkin seeds makes for a great Halloween activity, and a healthy snack!

Children will learn why and how to compost as they help with the process of filling their compost, turning it, and observing the changes that occur.

Your child can explore the wonders of science, and the concept of dehydration, along with creating a healthy and tasty treat!

Your kid can learn about the process of making frozen yogurt and enjoy a homemade, flavorful dessert. Experiment with this fun, chilly food!

Make your own marshmallows and mix up some very interesting third grade chemistry lessons while you're at it!

Chemistry isn't just incredible ... sometimes its edible! These crystal lollipops are a delicious introduction to chemistry concepts.

Let your fourth grade chef mix up butter and sugar with scientific principles about different states of matter, and get delicious toffee, too.

Your third grader will be amazed at the explosive combination of vinegar and baking soda in these chocolate volcano cupcakes with white chocolate "lava."

The goal of this project is to create an exciting topographical map out of dough.

The purpose of this science fair project is to determine which conditions and materials quicken the composting process to make the best compost.

This science experiment examines the role of fat in food, especially in making bread rise and whipping cream.