You don’t need whitebait to cook a tasty summer fritter! These recipes were created by students from Waimea Intermediate School during their MasterChef challenge. Give them a go yourself!

Acids and bases are important chemistry concepts that kids can enjoying learning about as they make their own sherbet to take home.

The context of staple food is familiar to almost everyone. Bread has been chosen as the topic for this book, but the concepts and ideas introduced here can be applied to other food preparation processes, for example, cakes, pikelets, and soft drinks.

Use dry ice and a soapy mixture to create a giant dry ice bubble. How big will your bubble get before it bursts?

Do egg shells really contain thousands of tiny holes? Find out with this fun science experiment for kids.

This book provides opportunities for children to: investigate the composition of a food (specifically, an egg), relate an egg's composition to the types of changes it can undergo, investigate whether these changes can be reversed.

It’s Old Mac Science Guy’s “Farming” show, E-I-E-I-O.

Link to video: https://www.youtube.com/watch?v=JhKkSCxgels&list=PLC1A0KOYvlM7HWpQfsCu2z-PkwUHfn10S&index=5

Garden to Table’s ‘Be With a Tree’ Challenge is to find a tree that provides us with food, and to make a fruit crumble! You could use lots of different tree-grown fruits in this recipe – apples, pears, apricots, nectarines, peaches, feijoas or a mixture of fruit.

Have you ever wondered how jellybeans are made. Suzy puts her teeth to the test first :D as she bites into this investigation.

Make some lemon soda pop the quick and easy way. It's tasty, it's fizzy and it's made by you!

This book introduces concepts about heat energy that can be illustrated by the preparation of a familiar breakfast cereal. It focuses on differences in temperature and the way in which these are used in cooking technology.

We are living in a material world, and those materials have a range of physical properties that influence their use. Investigate the properties of things we use everyday and apply understanding to investigate how materials keep things warm.

Do you measure up? Watch the “Measurement” episode with Bill Nye to find out.

Link to video: https://www.youtube.com/watch?v=ENPnNarVvaI

Under what conditions does chocolate melt? Is it different for white and dark chocolate? Experiment to find out!

Have a contest to see who can grow the most mold!

Bill likes to be active, a lean, mean, nutrition machine. Find out about his eating habits in this episode of Bill Nye the Science Guy.
Link for video: https://www.youtube.com/watch?v=SWKIyMHMp_c

Everyday, more and more packages are being sent around the world. In the context of design, explore the properties of materials that make them suitable for packaging, and construct a package strong enough to protect a fragile gift.

There's nothing corny about this programme, as Suzy finds out, first hand. Head to https://suzy.co.nz/sw-factsheets/ for the factsheet that accompanies this episode.

This book looks at the need for food preservation (rokiroki kai) and some of the natural, traditional, and commercial methods of preservation that people use for food storage (whakaputu).

Connor has a really cool question. "Why does cheese go green?" We don't have an episode that answers that question specifically but we do have an episode of Suzy's World that looks at why we need to put food in the refrigerator. So, tada! Here it is!

It's safe to say that food looks and tastes a lot better when it's fresh or preserved properly. Teach kids about how mold, fungi and bacteria affect food while they investigate further with a fun mold activity.

Everyday materials can be changed in a variety of ways, and what’s more ‘everyday’ than food? Explore how heating and cooling creates physical changes to the observable properties of food.

Put your senses to the test with this simple experiment related to your sense of smell.