This document discusses experiments on how cooking affects the color of different fruits and vegetables. It describes experiments on potatoes, apples, and lettuce where they are shown before and after being cooked or exposed to air. Further experiments examine how different cooking methods like boiling in water or water with sugar affect the color of different apple varieties. Additional experiments look at how boiling or microwaving affects the color of broccoli and carrots. The document is authored by Lachanda Martin.