This paper describes the role of molecular gastronomy as a novel scientific discipline in the understanding of the cooking process. Starting from the senses that allow us to enjoy food and the role of each of them during the process. The effect of production techniques of foodstuffs on their flavor is also noted what enables us to see that the flavor development starts before the cooking process. Molecular gastronomy studies the physicochemical changes due to cooking so some of the desired and undesired microbial and chemical reactions are described. The role of microbial reactions in the flavor development process is in different types of fermentation, from yeast fungi in the production of bread and beer to bacteria which help mature different meat and dairy products. Given the extreme complexity and indefiniteness of a big number of chemical reactions in cookery, a closer look is given to some of the simpler ones and the role of their products in flavor development. One of which is the hydrolysis of macromolecules such as carbohydrates, proteins and lipids. Food oxidation as a way of food spoilage is also described with a closer look on the ways of battling it with antioxidants. Maillard's reaction is a three step reaction of naturally occuring aminoacids and reducing sugars which occurs during the heat treatment of meat. It's simplified mechanism is also given. Caramelization is a two step reaction which occurs during the heat treatment of sugars or foodstuffs that naturally contain sugars, an example of which are carrots. First step of the caramelization reaction is the decomposition of sugar and the second step refers to the association into polymers. Texture being, next to taste, a very important factor in food enjoyment, some causes of different textures, like multiphase systems, are explained. An example of such a multiphase system is chocolate, in which the cocoa solids and sugars are scattered in the fat solids of cocoa butter.