In the words of Alton Brown

The kitchen's a laboratory, and everything that happens there has to do with science. It's biology, chemistry, physics. Yes, there's history. Yes, there's artistry. Yes, to all of that. But what happened there, what actually happens to the food is all science. -Alton Brown

I agree with this quote because when mixing ingredients, too much of one ingredient in a recipe can result in disaster. But the perfect balance of ingredients can result in delicious cuisine. This principles follow the same principles used in science and chemistry. Cooking and baking is a form of science because different types of foods create various reactions. Thus, the kitchen really is like a science laboratory. Some would disagree because cooking is often viewed as more of an art form instead of science. While I believe that cooking has art in it, I also believe that cooking has more science in it versus art. Yes, the presentation and plating in cooking requires artistry. But the actual process of cooking and mixing ingredients is all about science. In order to be a great chef, you must be able to understand the science behind cooking. You have to be able to know how different ingredients will react when being thrown together. You would also have to know how these ingredients will react when added to hot or cold. This is why I agree with Alton Brown because in the kitchen many different things happen but it all comes down to a large scientific experiment in a laboratory.