We can drastically improve the preparation, preservation and presentation of the food we eat when we understand the role of enzymes, pectin and pigments. In this follow-up program to Characteristics and Properties of Food we provide concise definitions and explanations as well as a wide range of practical applications and hands-on experiments. We look at the role that enzymes play in the: ripening and deterioration of fruit and vegetables, the tenderising of meat, setting of gelatine, the extraction of fruit juice and the liquidation of the soft centres in chocolates. The properties of pectin are demonstrated in the process of making jam. Finally we look at the pigments in different groups of fruits and vegetables in order to better preserve their colour and appeal.