The Science of Cooking

The science of cooking explores how heat transforms food and affects its flavors, textures, and nutrients. When ingredients are heated, chemical reactions occur—like the Maillard reaction, which browns food and enhances its taste. Different cooking methods, whether boiling, baking, or frying, can alter the physical and chemical properties of food. Understanding these processes helps cooks create delicious dishes while maintaining nutritional value. By grasping the fundamentals of heat transfer, ingredient interactions, and food safety, one can improve culinary skills and enjoy a deeper appreciation of the meals they prepare.