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Cooking is an act of preparing food for eating. It encompasses a vast range of methods, tools and combinations of ingredients to improve the flavour or digestibility of food. It generally requires the selection, measurement and combining of ingredients in an ordered procedure in an effort to achieve the desired result. Constraints on success include the variability of ingredients, ambient conditions, tools and the skill of the individual cooking.

The diversity of cooking worldwide is a reflection of the myriad nutritional, aesthetic, agricultural, economic, cultural and religious considerations that impact upon it.

Cooking requires applying heat to a food which usually, though not always, chemically transforms it, thus changing its flavor, texture, appearance, and nutritional properties. Cooking proper, as opposed to roasting, requires the boiling of water in a receptable, and was practiced at least since the 10th millennium BC with the introduction of pottery. There is archaeological evidence of roasted foodstuffs, both animal and vegetable, in human (Homo erectus) campsites dating from the earliest known use of fire some 800,000 years ago.

Effects of cooking


Food safety

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L.A. Times - Food & Dining

Fried chicken in Koreatown: It's not just in Kentucky anymore
Thu, 15 May 2008 00:00:00 -0700
THESE days, one doesn't have to look much farther than Koreatown to spot the next trendy eating obsession. The neighborhood has already revived a dubiously guilt-free dessert (with frozen yogurt establishments like L.A.'s own Pinkberry and Red Mango) and persuaded customers it's perfectly reasonable to pay to barbecue meat themselves (at Soot Bull Jeep or any of the infinite Korean barbecue spots in the neighborhood).
Richard Riordan grows his restaurant empire
Wed, 14 May 2008 00:00:00 -0700
No gourmet? No biggie. L.A.'s ex-mayor can run a restaurant. The owner of the Original Pantry and Gladstone's in Malibu has added Riordan's Tavern, the Oak Room and Village Pantry to his lineup. RICHARD Riordan is no gourmet. That's one of the first things he wants you to know. But he is a restaurateur, and a very successful one.
Old-fashioned cheesecake without all the trappings
Wed, 14 May 2008 00:00:00 -0700
Whether you fill it with ricotta, farmer or goat cheese, cheese curd, mascarpone or cream cheese, the smooth taste is iconic. THE HAPPY childhood goes like this: My mother unwraps the silver boxes of cream cheese as if they are presents. She beats the soft cheese -- the crack of eggs, a dust-storm of sugar -- into pale snowbanks in the bowl while she lets me crush the graham crackers with a hammer. I sneak a few butter-laced crumbs and, later, watch the cooling cheesecake with that wistful ache children can have about certain foods. Such moments, repeated through the years, transform simple favorites into profound emblems.

 
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