All cooking revolves around science. Whether we like to or not, when we step into the kitchen we are about to use physics, chemistry, and biology to prepare and then eat the food we make. How? We use physics when honing the metal blade of a knife to an extreme point, when we perfectly slice the contents of a tomato for a sandwich, or when we tenderize a steak with a mallet. We use chemistry to blend different ingredients for our favorite salad dressing or to heat the water for hard boiled eggs. And everyone becomes a professional biologist when we’re on a diet.