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Explore some of our publications featuring activities, tinkering, cooking, and more.
Bring your group for an exciting and unique Exploratorium experience.
Thursday, February 13, 2014 • 7:00 p.m.
Performance by Anne McGuire and Wobbly
Everyone seems to love the sound of their own voice in the shower. That's because a simple shower stall produces some complex sound-altering effects.
Just how much fat is in ground beef? You may be surprised.
Your thumb and index finger can help you test a steak's degree of doneness.
Are there meat by-products in makeup? Can you guess where you might find them?
Amino acids and corn syrup combine to create new aromas.
What's the difference between white meat and dark meat? Which animals have which and why?
What happens to meat when you cook it?
fat, proteins, collagen, and more
Use your naked egg to experiment with osmosis, the movement of water across a membrane.
Heat 'em, beat 'em, or mix 'em up: There are scientific processes at work when you cook with eggs.
Can you cover your kitchen tracks?
Grow your own stalagmites in luscious colors.
Show yourself how a pinch of salt can take the bitter taste away.
Uncover the everyday origins of some extraordinary instruments.
A physicist, a scientist, and a musician experiment with sound, music, and acoustics using instruments both real and found.
Experiment with rhythm through stepping, a musical dance form that uses the body as a percussion instrument.
Produce some pretty mixed-up music with this online interactive.
Vsit a quirky kitchen where you can compose music with ordinary (and not-so-ordinary) objects.
Join us as we investigate the sweet world of sugar.
Have you ever wondered what makes blue cheese blue, or why some cheeses are hard and others soft?
What's in that cup of coffee anyway? Find out about the history and chemistry of coffee.
Learn more about the process of making Champagne.
Visit an organic egg farm, and see the science behind raising those eggs.
An inside look at a chicken's egg.
Use this handy conversion calculator to convert between the many units found in recipes.
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