You might enjoy the work of Kenji López-Alt, from Serious Eats. He’s not a scientist, but the manner in which he investigates and iterates when solving cooking problems is super scientific. I fucking loved his investigation into Yorkshire puddings , because it validated some of my own findings when investigating the best methods. For example, my tests led me to use a hydration level of 250% (so for every 100g of flour, use 250g of liquids (a combination of eggs and water/milk). López-Alt found that 266% worked best, and I was pretty chuffed at someone I respect so much arriving at such a similar answer to my own.

He also wrote a book, titled The Food Lab: Better Home Cooking Through Science . It’s one of the few books that I’ve actually bought. Lots of the good stuff can be found on the Serious Eats website though.

You’re searching for molecular gastronomy.

https://kitchenwarrior.co.uk/culinary-chemistry-understanding-the-molecular-transformations-of-cooking/

I have this awesome Dutch book by Cook & Chemist that lays down basic kitchen principes in a molecular way. Changed my cooking a fair bit.

have you heard of this? I’d link it, but idk how friendly this community is with the sebben seas. Yarr…

Something different, maybe in the same vein. It is the only cookbook I need: https://archive.org/details/flavorthesaurusc0000segn

https://nathanmyhrvold.com/books

If you have money to spend