Cooking is the art, science, profession, and hobby of preparing food for human consumption. The term is often used in the narrower sense of applying heat to chemically transform a food to change its flavor, texture, appearance, or nutritional properties.
Because eating is a universal human drive, cooking is a nearly universal cultural feature.
Specific techniques and ingredients are often regional. See Cuisine for information about the many regional and ethnic food traditions.
Please see food_writing for some authors of books on cookery, food, and the history of food.
Some major cooking (in the sense of transforming raw food with heat) techniques:
- /Pressure cooking
- Vacuum flask cooking
Other preparation techniques:
- /Weights and measures (includes conversions and equivalencies common in cooking)
For recipes, see the Wikipedia Cookbook.
What are our priorities for writing in this area? To help develop a list of the most basic topics in cooking, please see cooking basic topics.