Cooking is basically just controlling a bunch of chemical reactions that alter the food's properties. By understanding how they work, we can take our cooking to the next level:
1. The Maillard reaction for rich aroma and flavour
2. Perfect baking through simple chemistry
3. Getting your eggs juuuuust right
4. Beating egg whites without tearing your hair out
5. "Cooking" without heat
Isn't science wonderful?
Edited 2017-11-07: corrected the ceviche section - cooking requires heat, so ceviche isn't technically cooked, but it's not exactly raw, either.