Cook like a scientist.
Easy recipes with the why behind every step, plus 220 three-minute lessons on what really happens in the pan. Fewer ruined dinners. More “oh, that’s why.”
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Why cooking works, in 3 minutes
220 bite-size explainers across 36 topics, from the Maillard reaction to why pasta water makes sauce silky. Each one answers a real kitchen question.
- 3Maillard vs. caramelizationAbove about 140°C (285°F), amino acids from protein react with sugars. The result is hundreds of savory, roasty flavor compounds. That's why a seared steak…
- 2Salt meat earlyWithin about 15 minutes, salt pulls juice onto the surface of meat. After 40 minutes or more, the meat reabsorbs that salty liquid, so it's seasoned inside…
- 5Add acid at the endRich food coats your tongue and tastes heavy. A squeeze of lemon or a splash of vinegar cuts through that coating and makes the other flavors easier to…
- 4Sear with a dry, hot panWater can't get hotter than 100°C, but browning needs 140°C or more. Wet food holds the pan near boiling and steams. Pat food dry, and heat the pan until…
- 1Toast whole spicesWhole spices store aroma oils inside tiny cells. Heat turns those oils to vapor, so you smell and taste more. A dry pan over medium heat does it in under a…
- 8How emulsions workAn emulsion is tiny droplets of one liquid spread through another, like oil in vinegar. Left alone, the droplets merge and the layers separate. An…
Crushing garlic breaks cells and starts a chemical reaction that makes allicin, so crushed garlic tastes sharper than sliced.
Questions
What is Cooking Scientist?
Cooking Scientist is an iPhone and iPad app, and this website, that teaches you to cook by explaining the science behind each step. It has easy recipes with step-by-step cook mode, 220 three-minute lessons, a meal planner with grocery lists, and Chef Fizz, a coach that answers cooking questions.
Is Cooking Scientist free?
Yes, the app is free to download, and the first unit of lessons, the recipes, cook mode, the grocery list and the Pantry are free. All Lessons is a one-time $9.99 unlock, and Plus ($9.99 a month or $59.99 a year with a 7-day free trial) adds Cook with Chef Fizz and more.
Why learn the science of cooking?
Knowing why a step works lets you fix a dish instead of starting over. Once you know that a dry, hot pan browns food and acid brightens a flat sauce, every recipe gets easier and you can cook without one.