Chemical Reactions in Cooking

Chemical reactions in cooking involve changes in ingredients’ molecular structures to create new flavors, textures, and aromas. For example, heat causes proteins to denature and coagulate, turning liquid egg whites into solid meringue. Caramelization occurs as sugars break down and develop rich flavors when heated. The Maillard reaction between amino acids and sugars browns food—like searing meat or toasted bread—adding depth of flavor. These reactions are essential for transforming raw ingredients into appealing dishes, enhancing taste, appearance, and aroma through controlled chemical processes.