Possibilities for preparing culturally diverse foods have increased as a result of the availability and diversity of foods, as well as the internationalization of markets. The demand for alternative foods and healthier diets raises pertinent questions about the suitability of food in contemporary societies. To this end, not only the food that is purchased but also how it is processed and/or cooked is crucial. Culinary science, specifically the cooking techniques employed, can reduce or increase the nutritional value of food. Consequently, in the pursuit of personalized nutrition, it is essential to understand the effect of various cooking methods on nutritional quality and food safety -even more so as "raw food" techniques gain more traction in popular culture. It is also important to know, from an epidemiological standpoint, which cooking methods are most prevalent among various populations and whether they have changed over time as a result of increased globalization. With this Research Topic, we seek articles that emphasize the food science/technology aspects of cooking as well as the associated safety and quality concerns. Aspects that we would like to see discussed include the nutritional characterization of foods cooked by different methods, the effect of these methods on the content of compounds with antioxidant activity, and the difference between cooked and raw foods. Epidemiological studies and community trials are also welcome, particularly those focusing on associations between cooking methods and health/disease, and evaluations of interventions based on modifying the way food is prepared, irrespective of the dietary pattern adopted. It would also be very interesting to understand how self-perception of cooking skills influences food selection, especially pre-cooked food. We welcome both original research and review articles that contribute to elucidate the following issues: • Culinary abilities and the propensity to cook in various populations. • Common cooking techniques and their effects on human health • The influence of cooking techniques on the nutritional composition of food. • The influence of cooking techniques on food safety and health • Prevalence of raw food consumption and potential health risks/benefits. • Evaluation of community-based interventions based on culinary training and promotion of cooking techniques that preserve nutrients more effectively • The presence of contaminants in food and how to avoid them through preparation or cultivation techniques (e.g. arsenic in rice)
