The objective of scientists is to push the knowledge of the humanity. In order to achieve this goal, they develop different theories, prepare models and make experiments in laboratories. We are used to laboratories which are located in the institutes, in the universities or in the companies. However, is there a place where we can experience the science and which is accesible practically to everyone? Of course! That is the kitchen! In order to prepare delicious food, we are using methods and processes which are directly linked wih physics, chemistry or even biology. Usually, people do not realise this important aspect. It is possible to go even further. With the development of the new physical or chemical methods, it is possible to understand more deeply the processes of the preparation of food and potentially prepare even better dishes. During our contribution, we would like to pinpoint which scientific topics it is possible to find in cooking and how it is possible to make them more accesible to a general audience.