This monograph focuses on chemistry at the table and enables teachers to introduce their students to the concepts and processes of industrial chemistry and relate these concepts to the consumer products students encounter daily. This teacher resource module is organized into sections that provide information on how to use the resource module, how to use the activities in the classroom, background information for teachers, and related activities and demonstrations. The activities and demonstrations include explorations of flavors as chemicals, a vanilla taste test, sense-fooling pies, esters, popcorn, cake making, leavening agents, densities of fats and oils, the fat content of snack food, and the solubility of vitamins. (DDR)