If you've ever been to a fancy restaurant or watched some TV cooking competitions, you've probably heard lots of people describe cooking as an art, but it's also a science.
We rely on some chemistry and physics to steam, fry, bake, or microwave our meals.
Some chefs have even used their knowledge of food science to develop new creative cooking techniques, a discipline sometimes called molecular gastronomy.
So here are nine ways to prepare food that transform your kitchen into a laboratory.
There are some combinations of food that are a match made in heaven: peanut butter and jelly, bacon and eggs, grilled cheese and tomato soup, or... white chocolate and caviar.
Apparently, that's a thing.
At least, according to food pairing, which is a science-based method to match foods by their molecular components.
When you eat something, chemical compounds stimulate receptors on your tastebuds, which send taste information to your brain.
But the flavor of a food is mostly dependent on smell, aroma compounds that stimulate olfactory receptors in your nose.
When you combine a food that shares the same aroma compounds, they'll trigger the same olfactory receptors and complement each other.
