Cooking

Cooking is the method of preparing food for consumption, typically by applying heat. Heat changes the structure of proteins, starches, and plant fibres, making food easier for the stomach to digest and altering its flavour.

Cooking also reduces the risk of foodborne disease, since high temperatures kill bacteria and some parasites. Beyond its biological function, cooking is a social practice: every cooked dish reflects a region, its history, and its customary or family traditions.

Common methods

Different methods of cooking are classified by how heat is applied. Boiling and steaming use water and steam. Baking and roasting rely on hot air or oil. Grilling and direct-flame cooking apply heat directly to the food. Each method affects texture, colour, and flavour.

Chemical changes

When heat reaches sufficient temperature, a process called the Maillard reaction occurs, resulting from the interaction of sugars and amino acids. This produces brown colour and complex flavour. Sugar alone, when heated, becomes caramel. Proteins denature—unfolding and solidifying, like the white of a cooked egg.

Nutrition

Cooking can increase the bioavailability of some starches and proteins, but it can reduce water-soluble vitamins such as vitamin C and B vitamins, especially if cooking water is discarded. Excessively high heat and prolonged cooking can create unwanted compounds.

History and society

The use of fire for cooking food is among the most significant changes in human history. Some researchers have argued that cooking affected the development of human body and brain, making food energy more readily available. Today cooking occurs in both domestic and industrial settings.