This is a compilation of three cooking experiments I found researching ideas on the internet and put my own twist on them. There is an activity about cooking sweet potatoes, another for green beans, and a final for cranberry sauce. It is three good opportunities for writing a standard lab report. They mostly explore the idea of glucose, chlorophyll and pectin in vegetables and fruits and how cooking/heat makes changes in these plant chemicals. The experiments themselves stem from standard chemistry lessons that are obviously not original, but I have adapted them (simplified and modified) and put them together for Thanksgiving.