A kitchen is a biochemistry lab. If you’re working in a wet lab, basically you’ll be able to make most of the cuisines at home. When cooking, scientific thinking is very helpful for troubleshooting. Different from the lab work, if you make a small mistake in the kitchen, most of the time you still have something to eat. Sometimes it even surprises you with a brand-new flavor. To improve my home cooking, I try to keep only basic materials (flour, sugar, etc.) at home and “synthesize” cuisines by myself. The cuisines I’ve tried to make are recorded here. Cuisine styles include Taiwanese, Chinese, Japanese, some American foods, and everything I’ve tasted somewhere that I’d like to eat again. Related resources of each cuisine are cited. The names of cuisines may vary in different countries. Comments and discussions are welcome! Have fun with cooking and eating!