How does cooking work?

Cooking is the process of preparing food using heat, and it involves a range of physical and chemical changes that transform the ingredients into a finished dish. At its core, cooking is a form of chemistry, with reactions taking place between the ingredients and heat or other cooking agents like acids or bases.

One of the most fundamental concepts in cooking is heat transfer. Heat moves from a source, like a stovetop burner or an oven, to the food being cooked through a process called conduction. In conduction, the heat is transferred through direct contact between two objects, such as a pot and the food inside it. Another way heat is transferred is through convection, which is the movement of heated air or water molecules over the surface of the food. Radiation is a third method of heat transfer that involves the movement of electromagnetic waves, like those produced by a broiler, to cook the food.

As food cooks, it undergoes various physical and chemical changes that are driven by the heat. Proteins denature, or unwind, changing their structure and creating the textures we associate with cooked meats and eggs. Carbohydrates and sugars undergo caramelization and Maillard reactions, which result in the golden-brown colors and complex flavors in foods like bread and roasted meats.

Cooking also involves a range of techniques and methods, from sautéing and grilling to baking and sous-vide. Each method relies on different combinations of heat and cooking agents to achieve a desired result.