Kitchen science

Kitchen science explores the chemical and physical processes that occur while cooking. It examines how ingredients interact, such as how heat transforms raw food and how flavors develop through chemical reactions. For instance, browning meat involves the Maillard reaction, which enhances taste. Understanding these principles helps cooks improve their techniques, achieve better results, and experiment with recipes safely. By applying scientific concepts, kitchen science bridges culinary art and science, allowing enthusiasts to appreciate the complexity behind everyday cooking.