Cooking Science
Understand the chemistry and physics behind everyday cooking. From browning reactions to emulsions, learn why food behaves the way it does.
You follow a recipe. The food works. But do you know why it works?
Cooking science answers that. It’s not about memorizing techniques. It’s about understanding the mechanisms underneath them. When you know why meat browns at high heat, you stop crowding the pan. When you understand gluten, you stop overworking pie dough.
These articles explain the science clearly. No chemistry degree required.
Acids and Bases in Cooking: From Ceviche to Baking Soda
Acids and bases change how food looks, tastes, browns, and sets. Learn how pH shapes cooking from ceviche to baking powder to vegetable color
BeginnerCaramelization vs Maillard: They're Not the Same Thing
Caramelization and the Maillard reaction both brown food, but they work completely differently. Learn the science and use both to cook better
BeginnerEmulsions Explained: Why Oil and Water Sometimes Mix
Oil and water don't mix, unless you have an emulsifier. Learn how emulsification works in mayonnaise, hollandaise, and vinaigrette and why emulsions break
BeginnerFermentation: How Microbes Transform Your Food
Fermentation is how microbes convert carbohydrates into acids, alcohol, and CO2, transforming ordinary ingredients into complex, flavorful foods. Here's how it works
BeginnerGluten: The Protein Network That Makes Bread Possible
Gluten forms when wheat proteins combine with water and mechanical action. Learn how gluten development controls bread structure, texture, and rise
BeginnerHow Starch Thickens: Gelatinization Explained
Starch thickens sauces through gelatinization. Starch granules absorb water, swell, and rupture when heated. Learn the science behind cornstarch, flour, and other starches
IntermediateMaillard Reaction: Why Food Browns and Gets Delicious
The Maillard reaction is the chemical process that makes bread crusty, steak seared, and coffee roasted. Here's how it works and how to use it.
BeginnerProtein Denaturation: What Actually Happens When You Cook an Egg
Protein denaturation is what happens when heat, acid, or mechanical action unfolds protein molecules, turning raw eggs solid, making meat firm, and setting yogurt
BeginnerSmoke Points Explained: Which Oils for Which Heat
Oil smoke point determines when your fat starts degrading and producing harmful compounds. Here's a full chart and the science to choose the right oil for every job
BeginnerThe Science of Salt: Why It Makes Everything Taste Better
Salt doesn't just add saltiness. It suppresses bitterness, enhances sweetness, and changes the texture of meat. Here's the science behind why salt improves almost everything
Beginner