Cooking Science Articles
Discover the fascinating chemistry and physics behind great cooking. From the Maillard reaction to fermentation, explore the science that makes food delicious.
Heat & Cooking
The science of heat transfer, browning reactions, and temperature control in cooking
Heat & Cooking
3 articles
The science of heat transfer, browning reactions, and temperature control in cooking
Explore Articles
What is the Maillard reaction?
The browning reaction between amino acids and sugars that creates complex, savory flavors in cooked foods.
Caramelization vs Maillard: What's the difference?
Understanding the key differences between these two browning reactions and when each occurs in cooking.
How does heat transfer work in cooking?
Understanding conduction, convection, and radiation - the three ways heat moves through food during cooking.
Baking Science
Leaveners, gluten development, and the chemistry of bread and pastries
Baking Science
3 articles
Leaveners, gluten development, and the chemistry of bread and pastries
Explore ArticlesBaking soda vs baking powder: The complete guide
Understanding the chemistry behind these leavening agents and when to use each one in your baking.
How gluten forms and why it matters in baking
Understanding the protein network that gives bread its structure and how mixing, kneading, and resting affect gluten development.
How yeast fermentation works in bread making
Understanding the biological process that makes bread rise and how temperature, time, and ingredients affect fermentation.
Food Chemistry
Molecular reactions, food safety, and the science behind food preservation
Food Chemistry
3 articles
Molecular reactions, food safety, and the science behind food preservation
Explore ArticlesFood safety temperatures: The science behind safe cooking
Understanding the critical temperatures that kill harmful bacteria and ensure food safety in your kitchen.
How enzymes affect food during cooking
Understanding the role of enzymes in food texture, flavor, and nutrition, and how heat affects their activity.
Oxidation in food: Why foods turn brown and go rancid
Understanding the chemical process of oxidation and how it affects food quality, color, and nutritional value.
Flavor & Aroma
Taste perception, aroma compounds, and the science of seasoning
Flavor & Aroma
3 articles
Taste perception, aroma compounds, and the science of seasoning
Explore ArticlesHow taste buds work: The science of flavor perception
Understanding the five basic tastes, how taste buds function, and why we experience different flavors.
Aroma compounds: The molecules that make food smell delicious
Understanding the volatile organic compounds that create food aromas and how cooking methods affect their release.
Umami: The mysterious fifth taste explained
Understanding umami, the savory taste that makes food more satisfying and how to enhance it in your cooking.