Cooking is a chemical transformation, not just a change in temperature. When food is exposed to heat, molecules break apart, rearrange, and react in ways that completely alter flavor, texture, and aroma. In this episode, we explore the chemistry of cooking to understand why heat turns dough into bread, meat into a savory meal, and simple ingredients into something entirely new. By looking at what happens at the molecular level, we uncover how heat drives the reactions that make food safer, tastier, and more satisfying. This episode reveals the invisible chemistry behind every meal we prepare.