The Science of Cooking and Food Chemistry

Why does a steak taste better when seared?

It’s all thanks to the Maillard reaction—a chemical process that occurs when proteins and sugars in meat are

exposed to high heat.

This reaction creates hundreds of complex flavor compounds and that irresistible brown crust.

It’s not just cooking—it’s controlled chemistry happening right on your skillet.

Ever cried while chopping onions?

That’s sulfur chemistry at work.

When you cut an onion, you break its cells, releasing enzymes that convert sulfur compounds into a gas.

This gas reacts with the moisture in your eyes to form mild sulfuric acid—ouch!

Refrigerating onions before cutting slows the reaction and reduces the tears.

Why do oil and water hate mixing?

It’s all about polarity.

Water is polar, oil is non-polar—they repel each other.

Enter emulsifiers like egg yolk, which contain lecithin.

Lecithin has both polar and non-polar ends, allowing it to bind oil and water into a stable emulsion.

That’s how mayonnaise holds together.

Baking is edible chemistry.

Take baking soda—it’s a base.

When it meets an acid like vinegar or buttermilk, it releases carbon dioxide gas.

That gas gets trapped in dough, making it rise.

Too much or too little, and your cake flops.

Understanding these reactions means you’re not just baking—you’re engineering texture and flavor.