Cooking is the act of preparing food for consumption. It encompasses a vast range of methods, tools and combinations of ingredients to improve the flavour and/or digestibility of food. It generally requires the selection, measurement and combining of ingredients in an ordered procedure in an effort to achieve the desired result. Constraints on success include the variability of ingredients, ambient conditions, tools and the skill of the person cooking.
Cooking frequently, though not always, involves applying heat in order to chemically transform a food, thus changing its flavor, texture, appearance, and nutritional properties. There is archaeological evidence of cooked foodstuffs (both animal and vegetable) in human settlements dating from the earliest known use of fire.
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