Molecular gastronomy is the scientific discipline that studies the physical and chemical changes that occur in food during cooking. It is a relatively new field of study, but it has already had a major impact on the way that chefs think about and prepare food.

Sous vide is a cooking technique that uses a vacuum-sealed bag to cook food at a precise temperature. This technique allows chefs to cook food evenly and consistently, and it also helps to preserve the food's natural flavors and nutrients.

Cryocooking is a cooking technique that uses liquid nitrogen to flash-freeze food. This technique allows chefs to create unique and innovative dishes, such as ice cream that is made without cream or eggs.

Laser cooking is a cooking technique that uses a high-powered laser to cook food. This technique is still in its early stages of development, but it has the potential to revolutionize the way that we cook food.

Sonic cooking is a cooking technique that uses sound waves to cook food. This technique is still in its early stages of development, but it has the potential to be a more efficient and environmentally friendly way to cook food.

Induction cooking is a cooking technique that uses electromagnetic fields to cook food. This technique is very efficient and it allows chefs to cook food quickly and evenly.

Infrared cooking is a cooking technique that uses infrared radiation to cook food. This technique is often used to cook food quickly and evenly, and it can also be used to create a crispy crust on food.

Pressure cooking is a cooking technique that uses a combination of heat and pressure to cook food. This technique allows chefs to cook food quickly and evenly, and it also helps to preserve the food's natural flavors and nutrients.

Steaming is a cooking technique that uses a combination of heat and moisture to cook food. This technique is often used to cook vegetables, fish, and poultry, and it helps to preserve the food's natural flavors and nutrients.

Frying is a cooking technique that uses a combination of heat and fat to cook food. This technique is often used to cook meat, fish, and vegetables, and it can create a crispy crust on food.

Baking is a cooking technique that uses a combination of heat and air to cook food. This technique is often used to cook bread, cakes, and cookies, and it can also be used to cook meat, fish, and vegetables.

Boiling is a cooking technique that uses a combination of heat and liquid to cook food. This technique is often used to cook vegetables, pasta, and rice, and it can also be used to cook meat and fish.

Smoking is a cooking technique that uses a combination of heat and smoke to cook food. This technique is often used to cook meat, fish, and vegetables, and it can create a unique and flavorful crust on food.

Blast chilling is a cooking technique that uses a combination of heat and ice to cook food. This technique is often used to cook meat, fish, and vegetables, and it helps to preserve the food's natural flavors and nutrients.

Fermentation is a cooking technique that uses a combination of heat and fermentation to cook food. This technique is often used to cook meat, fish, and vegetables, and it can create a unique and flavorful crust on food.