Cooking is the process of preparing food by applying heat, selecting, measuring and combining of ingredients in an ordered procedure for producing safe and edible food. The process encompasses a vast range of methods, tools and combinations of ingredients to alter the flavor, appearance, texture, or digestibility of food. Factors affecting the final outcome include the variability of ingredients, ambient conditions, tools, and the skill of the individual doing the actual cooking.

The diversity of cooking worldwide is a reflection of the aesthetic, agricultural, economic, cultural, social and religious diversity throughout the nations, races, creeds and tribes across the globe.

Applying heat to food usually, though not always, chemically transforms it, thus changing its flavor, texture, consistency, appearance, and nutritional properties. Methods of cooking that involve the boiling of liquid in a receptacle have been practised at least since the 10th millennium BC, with the introduction of pottery.

Food is any substance, usually composed of carbohydrates, fats, proteins and water, that can be eaten or drunk by an animal, including humans, for nutrition or pleasure. Items considered food may be sourced from plants, animals or other categories such as fungus or fermented products like alcohol. Although many human cultures sought food items through hunting and gathering, today most cultures use farming, ranching, and fishing, with hunting, foraging and other methods of a local nature included but playing a minor role.

Most traditions have a recognizable cuisine, a specific set of cooking traditions, preferences, and practices, the study of which is known as gastronomy. Many cultures have diversified their foods by means of preparation, cooking methods and manufacturing. This also includes a complex food trade which helps the cultures to economically survive by-way-of food, not just by consumption.

Many cultures study the dietary analysis of food habits. While humans are omnivores, religion and social constructs such as morality often affect which foods they will consume. Food safety is also a concern with foodborne illness claiming many lives each year. In many languages, food is often used metaphorically or figuratively, as in “food for thought”.

In physics and thermodynamics, heat is the process of energy transfer from one body or system due to thermal contact, which in turn is defined as an energy transfer to a body in any other way than due to work performed on the body.[1]

When an infinitesimal amount of heat δQ is tranferred to a body in thermal equilibrium at absolute temperature T in a reversible way, then it is given by the quantity TdS, where S is the entropy of the body.

A related term is thermal energy, loosely defined as the energy of a body that increases with its temperature. Heat is also loosely referred to as thermal energy, although many definitions require this thermal energy to actually be in the process of movement between one body and another to be technically called heat (otherwise, many sources prefer to continue to refer to the static quantity as “thermal energy”). Heat is also known as “Energy”.

Energy transfer by heat can occur between objects by radiation, conduction and convection. Temperature is used as a measure of the internal energy or enthalpy, that is the level of elementary motion giving rise to heat transfer. Energy can only be transferred by heat between objects – or areas within an object – with different temperatures (as given by the zeroth law of thermodynamics). This transfer happens spontaneously only in the direction of the colder body (as per the second law of thermodynamics). The transfer of energy by heat from one object to another object with an equal or higher temperature can happen only with the aid of a heat pump, which does work.

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