All cooking is science: we use chemistry and physics to steam, fry, bake, or microwave almost all of our meals. However, there are some cooking methods that delve into even deeper and stranger scientific territory.
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Sources:
The Science of Food Pairings – Why does Gin and Tonic taste so good?
http://www.nature.com/articles/srep00196
http://www.molecularrecipes.com/hydrocolloid-guide/methylcellulose/
http://thecookandthechemist.blogspot.com/2013/02/hot-ice-cream-methylcellulose.html
http://www.playingwithfireandwater.com/foodplay/2008/03/methylcellulose.html
http://www.scientificamerican.com/article/cryogenic-cooking/
http://food-hacks.wonderhowto.com/news/food-tool-friday-flash-freeze-anything-with-anti-griddle-0159897/
http://www.scientificamerican.com/article/the-science-of-sous-vide/
The Science of Sous Vide
http://www.molecularrecipes.com/hydrocolloid-guide/sodium-alginate-alginate-algin/
http://www.molecularrecipes.com/spherification-class/basic-spherification/
http://www.molecularrecipes.com/hydrocolloid-guide/transglutaminase-meat-glue/
https://delishably.com/food-industry/Meat-Glue-What-It-Is-And-What-You-Should-Know
http://www.molecularrecipes.com/techniques/converting-high-fat-liquids-powder/
http://www.molecularrecipes.com/hydrocolloid-guide/lecithin/
http://drinks.seriouseats.com/2013/07/cocktail-science-foam-eggwhite-gomme-dry-shake-beer-foam-eggwhite-alternatives.html
The Science of Cotton Candy
http://www.portageinc.com/community/pp/cottoncandy.aspx
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3551143/
