Edible DIY Projects for All Ages

By Lauren Titus / Photography By Amy Robb | Last Updated March 27, 2020

Experiment in the kitchen for delectable results.

When you find yourself with time on your hands, head into the kitchen for some culinary DIY experiments. Here are some projects that are fun for all ages, though you might need to help a bit with younger folks.

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Homemade Almond Milk

Vary the flavor of homemade almond milk by adding a few ingredients, from spicy to sweet, for endless possibilities.

How to Make Natural Egg Dyes

Use common food ingredients for a more natural approach to giving your eggs a pop of color.

Lost Skills: Making Natural Sunblock

Looking for an all-natural way to protect your skin during a day at the beach? Tribe Apothecary shared one of their recipes.

Edible DIY: Flambé

Summer Heat Meets Flaming Sweet.

Vanilla Extract

While vodka is commonly used for vanilla extract, try another spirit for a unique twist on this kitchen staple. Your baking friends will be delighted!

DIY Linoleum Cut Stamps

Here's a great way to create personalized labels for your homemade preserves and other food gifts.

Salt-Cured Egg Yolks

Salt-cured egg yolks are golden umami on your plate. This centuries-old technique of curing egg yolks has made its way onto local menus, and this golden pop of umami is welcome indeed. Grated on...

Making Sauerkraut

Learn how terroir plays an important role in homemade sauerkraut.

Easy Salt Dough Ornaments

This fun DIY is great for kids, both young and old. Just make sure no one eats the dough.

Making Herbal Tinctures

A way to use herbal remedies for healing and general well-being

Grapefruit Bitters

With a season that begins in November and ends in May, what could be better to give during the chill of the holidays than the flavor of grapefruit in this vibrant and sunny citrus beverage ingredient...

Make Your Own Sourdough Starter

Sourdough starter brings flavor and nutrition to otherwise lifeless baked goods. It also carries on a tradition of baking which is so central to many cuisines throughout history: fermenting grains...