"Cooking is the transition of food under the application of heat."
There is certainly much science in cooking. If you wish to be a great chef, it will be beneficial to be able to identify these transitions, explain why they occur and how to control them.
Watch the videos below to find out more:
Introduction to Phase Transitions
How to cook the perfect egg by controlling protein denaturation:
If you are interested to learn more about food science, you could also enroll for a free course on "Science & Cooking: From Haute Cuisine to Soft Matter Science (chemistry)" at edX:
https://online-learning.harvard.edu/course/science-and-cooking
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