Stepwise differential scanning calorimetry was tested for its ability to detect thermal transitions. In this approach, the temperature was increased in 1 K steps, allowing sufficient time between steps for heat flow to reach a steady state. Measurements on ice and indium showed melting to occur within a 1 K step, corresponding with melting points determined by continuous DSC scans. The latent heat of ice melting was linearly correlated with sample weight and used to calibrate the power response. Melting in 20% glucose showed that the end of the melting peak corresponded with the equilibrium freezing point. A phase diagram was developed for sucrose using enthalpy data from a stepwise scan on 20% sucrose, and agreed well with diagrams based on freezing point data. Stepwise scans were also used to study glass transition temperatures in frozen potato and maltodextrin solutions.