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.