Gas chromatographymass spectrometry was used to analyze sulfur mustard (HD) in various food matrices. The development of a solid-phase extraction method using a normal-phase silica gel column for the extraction of HD in several food matrices is described. Various concentrations of agent, ranging from 2 to 3 mg, were spiked into food samples. The Agent Chemistry Branch at the U.S. Army Edgewood Chemical Biological Center has developed three extraction methods for use, depending on the matrix. Matrices included orange juice, apple juice, whole milk, 2% milk, Egg Beaters egg whites, tomato sauce, and several meats, including ground beef (80% lean and 20% fat), hot dogs, chicken nuggets, and turkey deli meat (99% fat free). The total percent recoveries (and percent relative standard deviations) for HD in various food samples are reported.