ABSTRACT
The sensory attributes of each Thai dish not only rely on the ingredients but also on the cooking techniques. Therefore, understanding chemical reactions and their factors allow the cooks to control the process and obtain the desired finished products. This chapter cited the tips and tricks from folklores as well as several classic Thai cookbooks and backed them with scientific principles explanations. Cooking techniques include dishes such as soup, curry, stir-fry, chili dip, and spicy salad.
