All cooking is science: we use chemistry and physics to steam, fry, bake, or microwave almost all of our meals. However, there are some cooking methods that delve into even deeper and stranger scientific territory.

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Sources:
http://thefullapple.com/2016/06/25/the-science-of-food-pairings-why-does-gin-and-tonic-taste-so-good/

Taste vs. Flavor: What’s the Difference?


http://www.nature.com/articles/srep00196

Methylcellulose (metil)


http://thecookandthechemist.blogspot.com/2013/02/hot-ice-cream-methylcellulose.html
http://www.playingwithfireandwater.com/foodplay/2008/03/methylcellulose.html
http://www.scientificamerican.com/article/cryogenic-cooking/
http://food-hacks.wonderhowto.com/news/food-tool-friday-flash-freeze-anything-with-anti-griddle-0159897/
http://www.scientificamerican.com/article/the-science-of-sous-vide/

The Science of Sous Vide


Sodium Alginate (alginate, algin)

Basic or Direct Spherification

Transglutaminase (meat glue)


https://delishably.com/food-industry/Meat-Glue-What-It-Is-And-What-You-Should-Know

Maltodextrin: Converting High-fat Liquids into Powder

Guest Post: Magical Maltodextrin

Lecithin (lecite)


http://drinks.seriouseats.com/2013/07/cocktail-science-foam-eggwhite-gomme-dry-shake-beer-foam-eggwhite-alternatives.html

The Science of Cotton Candy


http://www.portageinc.com/community/pp/cottoncandy.aspx
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3551143/