Watching a steak as it cooks can raise many questions. For example: should we turn it over just once? If we do it on the grill, is it better not to salt it because if it doesn't dry out? And why, at some point, do droplets begin to surface? All this has an answer and a scientific answer. Because, as much as it may surprise us, all methods of cooking meat are based on a few scientific principles. This book wants to show us those principles, while illustrating them with recipes. It is not, therefore, a cookbook to use. Rather, it could be considered a sum of "culinary experiments": some physical and chemical principles and their experimental applications in a particular food.