Your Kitchen is a Lab

When you sear a steak, you trigger reactions between amino acids and sugars that create new molecules. The crust, aroma, and sizzle are chemistry in action.

Heat is the most common catalyst in cooking. Raising the temperature of food accelerates molecular collisions, breaking old bonds and forming new ones. A raw egg is a liquid protein soup. Add heat and those proteins denature — they unwind and lock together into a solid network.