Cooking in the context of "Plantain (cooking)"

The control of fire by early humans was a critical technology enabling the evolution of humans. Fire provided a source of warmth and lighting, protection from predators (especially at night), a way to create more advanced hunting tools, and a method for cooking food. These cultural advances allowed human geographic dispersal, cultural innovations, and changes to diet and behavior. Additionally, creating fire allowed human activity to continue into the darker and colder hours of the evening.

Claims for the earliest definitive evidence of control of fire by a member of Homo range from 1.7 to 2.0 million years ago (Mya). Evidence for the "microscopic traces of wood ash" as controlled use of fire by Homo erectus, beginning roughly 1 million years ago, has wide scholarly support. Some of the earliest known traces of controlled fire were found at the Daughters of Jacob Bridge, Israel/Golan Heights, and dated to ~790,000 years ago. At the site, archaeologists also found the oldest likely evidence (mainly, fish teeth that had been heated deep in a cave) for the controlled use of fire to cook food ~780,000 years ago. However, some studies suggest cooking started ~1.8 million years ago.

A major appliance is a non-portable or semi-portable machine used for routine housekeeping tasks such as cooking, washing laundry, or food preservation. Such appliances are sometimes collectively known as white goods, as the products were traditionally white in color, although a variety of colors are now available. An appliance is different from a plumbing fixture because it uses electricity or fuel.

Major appliances differ from small appliances because they are bigger and not portable. They are often considered fixtures and part of real estate and as such they are often supplied to tenants as part of otherwise unfurnished rental properties. Major appliances may have special electrical connections, connections to gas supplies, or special plumbing and ventilation arrangements that may be permanently connected to the appliance. This limits where they can be placed in a home.

A domestic worker is a person who works within a residence and performs a variety of household services for an individual, from providing cleaning and household maintenance, or cooking, laundry and ironing, or care for children and elderly dependents, and other household errands. The term "domestic service" applies to the equivalent occupational category. In traditional English contexts, such a person was said to be "in service".

Some domestic workers live within their employer's household. In some cases, the contribution and skill of servants whose work encompassed complex management tasks in large households have been highly valued. However, for the most part, domestic work tends to be demanding and is commonly considered to be undervalued, despite often being necessary. Although legislation protecting domestic workers is in place in many countries, it is often not extensively enforced. In many jurisdictions, domestic work is poorly regulated and domestic workers are subject to serious abuses, including slavery.

In cooking, a leavening agent (/ˈlɛvənɪŋ/) or raising agent, also called a leaven (/ˈlɛvən/) or leavener, is any one of a number of substances used in doughs and batters that cause a foaming action (gas bubbles) that lightens and softens the mixture. An alternative or supplement to leavening agents is mechanical action by which air is incorporated (i.e. kneading). Leavening agents can be biological or synthetic chemical compounds. The gas produced is often carbon dioxide, or occasionally hydrogen.

When a dough or batter is mixed, the starch in the flour and the water in the dough form a matrix (often supported further by proteins like gluten or polysaccharides, such as pentosans or xanthan gum). The starch then gelatinizes and sets, leaving gas bubbles that remain.

A stove or range is a device that generates heat inside or atop the device for local heating or cooking. Stoves can be powered with many fuels, such as natural gas, electricity, gasoline, wood, and coal.

The most common materials stoves are made of are cast iron, steel, and stone.

Food is any substance consumed by an organism for nutritional support. Food is usually of plant, animal, or fungal origin and contains essential nutrients such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, or support growth. Different species of animals have different feeding behaviours that satisfy the needs of their metabolisms and have evolved to fill specific ecological niches within specific geographical contexts.

Omnivorous humans are highly adaptable and have adapted to obtaining food in many different ecosystems. Humans generally use cooking to prepare food for consumption. The majority of the food energy required is supplied by the industrial food industry, which produces food through intensive agriculture and distributes it through complex food processing and food distribution systems. This system of conventional agriculture relies heavily on fossil fuels, which means that the food and agricultural systems are one of the major contributors to climate change, accounting for as much as 37% of total greenhouse gas emissions.

Fuel are any materials that can react with other substances to release energy as thermal energy or to be used for work. The concept was originally applied solely to those materials capable of releasing chemical energy but has since also been applied to other sources of heat energy, such as nuclear energy (via nuclear fission and nuclear fusion).

The heat energy released by reactions of fuels can be converted into mechanical energy via a heat engine. Other times, the heat itself is valued for warmth, cooking, or industrial processes, as well as the illumination that accompanies combustion. Fuels are also used in the cells of organisms in a process known as cellular respiration, where organic molecules are oxidized to release usable energy. Hydrocarbons and related organic molecules are by far the most common source of fuel used by humans, but other substances, including radioactive metals, are also utilized.

A hearth (/hɑːrθ/) is the place in a home where a fire is or was traditionally kept for home heating and for cooking, usually constituted by a horizontal hearthstone and often enclosed to varying degrees by any combination of reredos (a low, partial wall behind a hearth), fireplace, oven, smoke hood, or chimney. Hearths are usually composed of masonry such as brick or stone. For millennia, the hearth was such an integral part of a home, usually its central and most important feature, that the concept has been generalized to refer to a homeplace or household, as in the terms "hearth and home" and "keep the home fires burning". In the modern era, since the advent of central heating, hearths are usually less central to most people's daily life because the heating of the home is instead done by a furnace or a heating stove, and cooking is instead done with a kitchen stove/range (combination cooktop and oven) alongside other home appliances; thus many homes built in the 20th and 21st centuries do not have hearths. Nonetheless, many homes still have hearths, which still help serve the purposes of warmth, cooking, and comfort.

Before the industrial era, a common design was to place a hearth in the middle of the room as an open hearth, with the smoke rising through the room to a smoke hole in the roof. In later designs which usually had a more solid and continuous roof, the hearth was instead placed to the side of the room and provided with a chimney.

Nutrition is the biochemical and physiological process by which an organism uses food and water to support its life. The intake of these substances provides organisms with nutrients (divided into macro- and micro-) which can be metabolized to create energy and chemical structures; too much or too little of an essential nutrient can cause malnutrition. Nutritional science, the study of nutrition as a hard science, typically emphasizes human nutrition.

The type of organism determines what nutrients it needs and how it obtains them. Organisms obtain nutrients by consuming organic matter, consuming inorganic matter, absorbing light, or some combination of these. Some can produce nutrients internally by consuming basic elements, while others must consume other organisms to obtain pre-existing nutrients. All forms of life require carbon, energy, and water as well as various other molecules. Animals require complex nutrients such as carbohydrates, lipids, and proteins, obtaining them by consuming other organisms. Humans have developed agriculture and cooking to replace foraging and advance human nutrition. Plants acquire nutrients through the soil and the atmosphere. Fungi absorb nutrients around them by breaking them down and absorbing them through the mycelium.