The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking is a comprehensive textbook designed for nonscience majors or liberal studies science courses. It delves into a range of scientific principles related to food, cooking, and the science of taste and smell. Accompanied by a companion website for students and adopting faculty, this book includes over 30 guided inquiry activities that cover fundamental science concepts and food-focused topics. The text also features a series of laboratory experiments suitable for traditional laboratory settings, large class formats, and take-home experiments that can be completed with minimal equipment at home. Examples of these engaging and practical experiments include fermentation, cheese and ice cream making, baking the best cookies, how to brown food faster, and analyzing food components. Early chapters introduce necessary biology and chemistry fundamentals such as molecular structure, chemical bonding, and cell theory, while later sections delve into food-based chapters covering various culinary techniques and scientific principles in cooking. This textbook is an ideal resource for educators and students looking to explore the fascinating intersection of science and cuisine.