There is a lot of engineering involved in the storage of food in the kitchen, where temperature and humidity are key factors, and in the culinary preparation for cooking. Certain ingredients are better prepared by industry than in the home kitchen, but don’t give up. As food structures develop, it’s possible to measure the effect of the different variables involved in their formation in order to have better control over them. We use examples in this chapter to explain the science and engineering behind the creation of some of these desirable properties found in various foods.