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Cooking Chemistry and Molecular Gastronomy
Image: NOVA/PBS

Cooking Chemistry and Molecular Gastronomy

From baking bread to roasting meat, cooking is all about chemical reactions. Recently, we've begun to more fully explore the science of cooking with molecular gastronomy.

Find out what happens when food cooks, how different methods change the taste, smell, and texture of food — maybe even learn some new recipes.

NOVA/PBS
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Can I Eat That?

Can I Eat That?

Why are humans the only animal that cooks? Do you have any idea what really goes on inside your oven? Explore the science of cooking and unlock the mysteries of the foods we crave. More...

Video
NOVA/PBS
Molecular Gastronomy: Liquid Nitrogen Strawberry

Molecular Gastronomy: Liquid Nitrogen Strawberry

Watch as chef Jose Andres uses liquid nitrogen to turn strawberry puree back into a berry. More...

Images
ethusiochefs
The Myth of Tryptophan Debunked

The Myth of Tryptophan Debunked

Think turkey is what makes you sleepy after your Thanksgiving feast? Think again: Chicken has more tryptophan. Watch the myth put to rest. More...

Video
BitesizeScience
The Chemistry of Cookies

The Chemistry of Cookies

Explore the series of chemical reactions that transform dough into warm, gooey cookies — and find out why 310° is key to the rich brown color of cookies AND Thanksgiving turkeys. More...

Video
TED-Ed/Stephanie Warren
Cooking as Never Seen Before

Cooking as Never Seen Before

Nathan Myhrvold brings the science of cooking to life with high-tech photographs. Find out how he creates his cut-away shots, and explore the physics and chemistry of that charbroiled-burger taste. More...

Video
TED
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How Not to Deep-Fry a Turkey

How Not to Deep-Fry a Turkey

You've heard that oil and water don't mix, right? Now see why. When a frozen (icy!) turkey goes into an extra hot deep fryer, it becomes a fireball in seconds. Another reason to roast your Thanksgiving bird! More...

Article
Popular Science
Kitchen Chemistry

Kitchen Chemistry

Can you solve this "persnickety pantry puzzle?" Perform simple chemistry experiments in the virtual kitchen. Then bring them to life in your own kitchen. More...

Interactive
ZOOM/PBS
Science Cooks!

Science Cooks!

How can you make your favorite comfort foods more nutritious? Join the SciGirls in the kitchen to find out. More...

Video
SciGirls/PBS
What’s the Chemistry of Cooking?

What’s the Chemistry of Cooking?

Why do bananas turn brown? What happens to meat when you cook it? And why does popcorn pop? In a word: chemistry. More...

Article
Science.ie
Bread Science 101

Bread Science 101

Carbon dioxide is what separates fluffy rolls and sandwich loafs from the thinnest flatbreads. Investigate the chemical reactions of yeast and baking power and soda. More...

Article
Exploratorium
Home Cooking: Is Science the Missing Ingredient?

Home Cooking: Is Science the Missing Ingredient?

What does pH value have to do with a grilled cheese sandwich? Turns out it's the secret behind the "ooey-gooey melted goodness." Get the details. More...

Article
BBC
Scientist Profile: Dairy Scientist

Scientist Profile: Dairy Scientist

Making ice cream is a science for Phillip Tong. He spends his days finding ways to improve the process and coming up with tasty new flavor ideas. More...

Profile
DragonflyTV/PBS
Understanding the Science of Thanksgiving

Understanding the Science of Thanksgiving

How much turkey would you have to eat for it to actually make you sleepy? How does a pop-up thermometer know when the bird is fully cooked? Get answers to those Turkey Day questions and more. More...

Article
NPR
What Gives Meat Its Flavor?

What Gives Meat Its Flavor?

Find out how the Maillard reaction creates that "meaty" flavor along with the brown color of cooked foods. Then investigate the chemistry of marinades. More...

Article
Exploratorium
What’s the Chemistry of Cooking?

What’s the Chemistry of Cooking?

What makes chilli peppers so hot? Why does popcorn pop? Why is honey good for a sore throat? Get the answers to these questions and more. More...

Article
Science Week

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