Cooking Science Wiki

A personal knowledge base exploring the science behind food and cooking. This wiki is built incrementally — every source ingested and every question investigated makes it richer.

What’s here

The wiki is organized into four main areas:

Science — The foundational principles: Maillard reactions, emulsions, protein behavior, starch chemistry, and fermentation. These pages explain why cooking works the way it does.

Ingredients — Deep profiles of ingredients and ingredient families, grounded in their chemistry and biology. What eggs actually do in a batter. Why onions make you cry. How flour becomes structure.