The Science behind the cooking show
- Seoyoung Kang
- Jan 25
- 2 min read
Jan 25, 2026
Seoyoung Kang
Netflix's Korean entertainment show "Culinary Class Wars" Season 2 has recently achieved significant success since its release on December 16th. It has been ranked #1 in global viewership for over two weeks, getting significant attention from Netflix viewers. The show features 100 talented Korean chefs, divided into "white spoon" and "black spoon" categories, competing against each other to showcase their unique cooking styles. Even in this globally acclaimed cooking show, science can be found.
A prime example is molecular gastronomy. Chef Shin Dong-min garnered attention by showcasing his molecular gastronomy on the show. Molecular gastronomy involves rapidly freezing ingredients with liquid nitrogen (-196°C), or scientifically analyzing and manipulating physical and chemical changes in food, such as sugar art, cotton candy, and popcorn, to create new textures, flavors, and visual effects. Carbonation, for example, utilizes the property of dry ice in water to transform into carbon dioxide gas. This utilizes the principle of carbon dioxide and water reacting to form carbonic acid.
Another fascinating application of science in cooking is the sous vide technique. The key to utilizing sous vide is precise temperature control to preserve the best texture and juiciness of the ingredients. By heating meat in a sealed environment at low temperatures for extended periods, moisture loss is minimized, and the precise control of protein denaturation temperature maximizes the natural flavor and tender texture of the ingredients. The key here is controlling protein denaturation. Among meat proteins, actin contracts and becomes tough above 66°C, while myosin, along with collagen, softens above 50°C. Precisely controlling these temperatures ensures a smooth texture.
The dishes presented on the Culinary Class Wars program, as well as the diverse foods we encounter in our daily lives, are not just common dishes. They are the result of scientifically-driven experiments involving ingredients, temperatures, and environments.
