Cooking Links List

Bread and Quick Bread Dough: https://www.howitworksdaily.com/culinary-science-dough-chemistry/

Bread: https://www.exploratorium.edu/cooking/bread/bread_science.html

Bread, Kneading Dough: https://www.thespruceeats.com/the-science-of-kneading-dough-1328690

Cakes: https://www.dispatch.com/article/20131122/NEWS/311229879

Cake (lemon): https://bakerpedia.com/processes/lemon-cake/

Cakes: https://www.theguardian.com/science/blog/2010/jun/09/science-cake-baking-andy-connelly#:~:text=Much%20of%20the%20tender%2C%20melt,surfaces%20of%20the%20sugar%20crystals.

Cakes https://www.thespruceeats.com/cake-ingredient-science-481230

Cakes https://www.chemistryworld.com/features/the-science-of-the-perfect-cake/4012698.article

Cheesecake https://www.finecooking.com/article/cheesecake-101#:~:text=Without%20starch%2C%20cheesecakes%20are%20creamy&text=Without%20starch%2C%20cheesecakes%20rely%20on,the%20cheesecake%20a%20smooth%20texture.

Cookies https://www.finecooking.com/article/the-science-of-baking-cookies-2

Cookies (Chocolate Chip) https://www.npr.org/sections/thesalt/2014/09/04/345530660/the-science-behind-baking-your-ideal-chocolate-chip-cookie

Cookies: https://www.kingarthurbaking.com/blog/2016/12/21/cookie-science

Custard: https://www.bbc.com/future/article/20150930-the-curious-chemistry-of-custard

Garlic: https://www.thegarlicfarm.co.uk/growing/blog/cooking-with-garlic-1#:~:text=We%20all%20know%20and%20love,garlic%20brings%20to%20our%20food.&text=Allicin%20is%20made%20when%20two,biting

Gelatinization of Starch: https://sciencemeetsfood.org/starch-gelatinization/

Gelatinization of Starch: https://www.ifst.org/lovefoodlovescience/resources/carbohydrates-gelatinisation

Gluten Free Bread and Pasta: https://www.seriouseats.com/2020/05/what-is-gluten-free-bread-dough-pasta.html

Gluten Free Flour: https://bakerpedia.com/ingredients/gluten-free-flours/

Icecream: https://www.finecooking.com/article/the-science-of-ice-cream#:~:text=Ice%20cream's%20creaminess%20depends%20on,process%20is%20known%20as%20propagation.

Icecream: https://www.icecreamnation.org/science-of-ice-cream/

Maillard Reaction https://www.seriouseats.com/2017/04/what-is-maillard-reaction-cooking-science.html

Meats: https://www.theculinarypro.com/meat-and-poultry-cooking-methods#:~:text=The%20Cooking%20Process,-View%20fullsize&text=Animal%20proteins%20when%20raw%20are,the%20same%20time%20expelling%20moisture.

Meats: https://www.exploratorium.edu/cooking/meat/meat-science.html

Meat Searing https://www.exploratorium.edu/food/searing-steak

Onions: https://www.sciencenewsforstudents.org/article/why-onions-make-us-cry#:~:text=A%20complex%20chemical%20reaction%20takes,is%20a%20real%20tear%20jerker

Pasta: https://www.seriouseats.com/2015/01/best-easy-all-purpose-fresh-pasta-dough-recipe-instructions.html

Pasta: https://www.foodandwine.com/news/cooking-spaghetti-science

Pretzels: https://www.thekitchn.com/how-to-make-soft-pretzels-cooking-lessons-from-the-kitchn-195974

Protein Denaturation http://pressbooks-dev.oer.hawaii.edu/humannutrition/chapter/the-role-of-proteins-in-foods-cooking-and-denaturation/

Slow Cooking: https://www.scienceofcooking.com/meat/slow_cooking1.htm

Sushi : https://www.discovermagazine.com/the-sciences/the-science-of-sushi

Sushi: https://www.finedininglovers.com/article/science-sushi-what-sushi-and-how-make-it

Sushi: https://www.mentalfloss.com/article/504696/delicious-chemistry-sushi