Twelve laboratories participated in a thermal analysis study to determine onset and peak transition temperatures and enthalpy, for both starch gelatinization and tristearin melting and crystallization. The reproducibility of these results was compared for three types of Differential Scanning Calorimeters (DSC). The transition temperatures and enthalpy results for starch were similar between labs, as were the melting and crystallization temperatures for tristearin. Enthalpy values for tristearin were consistent among most labs, however significant differences existed between DSC types. From this data it appears that some differences between laboratories do exist, but reliable comparisons can usually be made when the DSC is used to evaluate the thermal properties of foods.