Your genes, your saliva and the bacteria that live in your mouth all shape how food tastes and what you prefer to eat.
The same chemical reaction is behind the frothing of milk in your cappuccino and the whipping of egg whites in sweet meringue.
Sugar is maligned for its effects on our health, but it's an amazing substance and can be used for more than just making things taste sweet.
Have you ever wondered how freshly baked bread gets its a golden brown crust, or why coffee beans smell so good? You can thank the miracle of the Maillard reaction.
From non-Newtownian fluids, to hydrophobic starch, to plasticisation - various flours can do amazing things. But you must choose the right one for the job!
That salt on your table can do amazing things chemically, and to the flavour of your favourite food. But don't eat too much!
From supernovae explosions to the expansion of the universe and why the sky is blue: you can learn a lot about the universe in the kitchen.
Many of us shirk at the thought of bacteria or fungus in our food, but without them, we wouldn't have many of our favourite foods.
Chemicals have a bad rap these days. But the fact is that everything is made of chemicals. Here are some of the chemicals at work in your kitchen.