Blending science and art in cooking involves precision and creativity. Scientifically, understand ingredient properties—how heat affects proteins or sugar caramelizes. Use techniques like sous-vide for exact temperature control or emulsification for perfect sauces. Measure ratios for consistent results. Artistically, embrace intuition—experiment with flavors, textures, and plating aesthetics. Balance colors, aromas, and presentation to evoke emotion. Combine data-driven methods (e.g., molecular gastronomy) with imaginative flair to craft memorable dishes. Practice and sensory awareness tie both together.Related websites: https://www.seriouseats.com/food-science
https://www.cooksillustrated.com/science
https://www.modernistcuisine.com