What chemical reactions happen during cooking?
The chemical reactions that occur during cooking vary as the item(s) being cooked and the conditions under which the cooking takes place. It is doubtful that even a chemist could this question because it is HUGELY complex. The things we cook (the animals and/or plants or the products of them) and the additives that are included in the production of the food we get (if any) are, in most cases, complex organic compounds. And there can be a lot of different compounds in just one type of food. (There usually are.) Much of the chemistry of cooking relates to the application of heat to these compounds, and heat generally tends to make small molecules out of big ones. The question is a fair one, but it is a general question. General questions usually have general answers.
