Dyes aren't just for fabrics--colorants have been added to food for centuries to enhance its appearance. This monograph and teaching guide investigates both the compounds that give foods their natural color and synthetic colorants currently approved for use in foods. Problem-solving inquiry based activities involve high school level students in answering questions posed about the dyes and their uses. The text is organized in two parts. Part 1, "Teacher Background Information," includes a review of pertinent content, notes, setups for five activities, cross curricular activities to supplement the science oriented activities, and 10 references. Part 2, "The Classroom Materials," includes student handouts and overheads. (MM)