The Chemistry of Cooking: Browning, Baking, and Flavor

The Maillard reaction between sugars and proteins creates rich browning flavors.
Caramelization of sugars adds golden color and sweetness to cooked foods.
Baking transforms dough by setting starches and proteins into solid structures.
Heat denatures proteins in meat and eggs, changing texture and appearance.
Acids like lemon juice or vinegar can tenderize meats through chemical action.
Leavening agents release gases, making cakes, breads, and pastries rise.
Spices release aromatic compounds that react with heat for stronger flavors.
Slow cooking allows complex reactions that deepen taste over time.
Roasting vegetables enhances natural sweetness through caramelization.
Cooking is applied chemistry, turning raw ingredients into flavorful experiences.