Chemical processes are key to cooking techniques like searing meat, pickling, and baking. Searing meat uses the Maillard reaction between amino acids and sugars to develop flavor. Pickling uses osmosis to draw flavors into meat through water movement across membranes. Baking soda can cause single or double acting reactions - single acting reacts during mixing while double acting also reacts during cooking. Making bread relies on fermentation, where yeast converts sugars into carbon dioxide and alcohol to allow the bread to rise.

1. Chemical processes while cooking

2. Searing meats When cooking meats one must sear it to get the taste of perfection This process is called the Maillard reaction which is a chemical reaction between amino acids and a reducing sugar.The reactive carbonyl group of the sugar reacts with the nucleophilic amino group of the amino acid, and forms a complex mixture of poorly characterized molecule.

3. Pickling This process is also known as to brine something. The chemical process that occurs is osmosis, which is the movement of water molecules through a selectively-permeable membrane down a water potential gradient This is great for injecting flavors into meats as well.

4. Single acting and double acting When ever baking soda is used in the creation of foods a process called single or double acting can occur When using Single Acting baking powder, the chemical reaction, once again, takes place in the bowl at the mixing stage, with the catalyst being any liquid Double Acting baking powder adds another dimension. Not only does it start reacting in the bowl as with baking soda and single acting baking powder, but it also reacts a second time when it is cooked.

6. Making breads The key to making bread is the ability to make it rise and this happens through a process called fermentation. The fermentation process is the time during which the yeast converts the sugar present in the flour and the dough into carbon dioxide and alcohol.