A kitchen is no different from most science laboratories and cookery may properly be regarded
as an experimental science. Food preparation and cookery involve many processes which are well
described by the physical sciences. Understanding the chemistry and physics of cooking should
lead to improvements in performance in the kitchen. For those of us who wish to know why
certain recipes work and perhaps more importantly why others fail appreciating the underlying
physical processes will inevitably help in unravelling the mysteries of the art of good
cooking.
