1) what's the most helpful physics-based cooking tip most people aren't aware of?
2) are there efforts in food engineering to apply machine learning to recipes in the same way some projects are trying to automate other creative functions like graphic design?
Searing (dry, high heat) produces maillard reactions which are responsible for lots of flavors that we like. So searing is good, but it's better to cook your meat to just below the temperature you want, then take it out and sear it. You'll have a more consistent doneness.
2) this is for food science, not food engineering.But yes, my this is a new area food companies (and specifically my boss) is getting into is to use AI/ML for understanding process and recipes to design new foods or troubleshoot problems