Why do dumpling wrappers turn translucent when steamed? What makes cheese stretch? Is it the same or different as the science behind the stretch of perfectly done hand-made noodles?
The kitchen is a science lab in disguise! Every time you cook, mix, or even let food sit, chemistry, physics, and biology are at play—shaping flavours, textures, and aromas in ways you might not expect. Why does bread rise? Why does a steak sizzle? How does heat unlock new flavours in your food?
From the Maillard reaction that gives your steak its perfect sear to the surprising role of microbes in fermentation, we’ll break down the hidden science behind the meals you love. Whether you’re a home chef, a foodie, or just someone who loves to eat, this discussion will change the way you see (and taste) your food!
为什么蒸饺的皮会变透明？是什么让奶酪拉丝？它和手工拉面的劲道原理是一样的吗，还是完全不同？
厨房，其实是个隐藏的科学实验室！每一次烹饪、搅拌，甚至只是静置食材，化学、物理、生物都在悄悄发生作用，塑造食物的风味、口感和香气——而这些过程，可能远比你想象的更神奇！为什么面包会膨胀？牛排为什么会发出“滋滋”声？加热又是如何激发食物中的全新风味？
从让牛排表面金黄酥脆的美拉德反应，到发酵过程中微生物的神奇作用，我们将一起揭秘那些隐藏在日常美食背后的科学奥秘。无论你是厨房达人、资深爱好者，还是单纯热爱美食的人，这场讨论都会让你对食物的理解焕然一新！
