Written at the undergraduate level‎,‎ Cooking as a Chemical Reaction‎:‎ Culinary Science with Experiments provides experiments geared for students in culinary arts‎,‎ nutrition‎,‎ dietetics‎,‎ food science and technology‎,‎ and gastronomy programs‎.‎ It is intended for students with limited scientific background who are studying different aspects of food preparation and processing‎.‎ The text uses experiments and experiences from the kitchen‎,‎ and other food preparation and processing areas‎,‎ rather than theory‎,‎ as the basic means of explaining the scientific facts and principles behind food preparation and processing‎.‎ This textbook is designed so that students can first perform certain experiments and record their observations in tables provided in the book‎.‎ The book then explains the science behind their observations‎.‎ By conducting experiments and using experiences from the kitchen‎,‎ and other food preparation and processing areas‎,‎ this textbook engages students in their own learning process‎.‎ Many concepts throughout the book are marked with a symbol that indicates the concept is one that they will come across frequently not just in this text‎,‎ but in the kitchen and other food preparation and processing areas‎.‎ A second symbol precedes the scientific explanation of the observation made during the experiments in the chapter‎.‎ At the end of each chapter‎,‎ students are presented with important points to remember‎,‎ more ideas to try‎,‎ and study questions to reinforce concepts that were presented in the chapter‎.‎ The book is designed for each chapter to be read and studied in chronological order‎,‎ as the concepts of each chapter will reoccur in subsequent chapters‎.‎ With this book‎,‎ students are able to make observations that they will frequently see in the kitchen and other food preparation and processing areas and learn the science behind these phenomena‎.‎ Thus‎,‎ they will understand how to control these phenomena‎,‎ allowing them to create new food products‎,‎ improve the quality and safety of their dishes‎,‎ improve the culinary presentations of their food‎,‎ and understand what goes wrong in the kitchen‎,‎ and other food preparation and processing areas‎.‎