Fun chemical knowledge of common cooking ingredients

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Food Chemistry in Daily Kitchen

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Explain chemical changes of common ingredients in daily cooking in easy terms, answer common questions in cooking, let people discover the fun of science hidden in kitchen.

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Please explain the chemical changes of common ingredients during daily cooking in a relaxed and down-to-earth tone, answer the curious questions ordinary people have when cooking, such as why rice becomes sticky when cooked, why mung bean soup is sometimes red and sometimes green, why fried meat produces attractive burnt aroma, explain this chemical knowledge in a vivid and easy-to-understand way without difficult professional terms, so that people without chemistry background can understand it and feel the scientific fun hidden in the kitchen.

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