Flavor can be enhanced many ways... Umami is now the commonly used term by taste scientists for the fifth taste (the first four being salt, sweet, bitter and sour).. . Read more .
does food on the stove top sometimes not sear?
Why does food sometimes stick to the surface
of a pan? Read more on Science of Browing
What is the Maillard Reaction?
What is Caramelization?
Why does food stick to Stainless Steel Pans?
What are the Best Roast Chicken Recipes?
Why is humidity Important in Cooking?
Why does red meat turn brown?
Cast Iron Cooking
Cooking with a Blowtorch
What gives slow cooked food it's texture and taste is when collagen melts to form gelatin at about 160F. Since denaturation of collagen is a kinetic process it is a function of both temperature and duration of heating ... read more about the Science of Slow Cooking (Meats) -- See Also: Important Temperatures in Cooking , Cooking with Induction Stovetops -- Why does meat shrink when cooked? -- Confit Cooking
Pressure cookers are not only ideal for cooking many foods quickly, but some chefs consider them ideal for making quick and flavourful stocks. See Science of the pressure cooker.-- Science of Pressure Cooking.