Since childhood I have been interested in processes going on in the kitchen. For example, how can a light and spongy cake be produced by simply mixing eggs, butter, flour, milk and sugar? I have been wondering about this and many more questions since then.In my diploma thesis The chemistry underlying cooking and baking processes I try to chemically explain these cooking phenomena in detail. In order to understand the underly-ing principles, I first give an overview of the most important organic compounds (carbohy-drates, proteins and lipids).In the next section called Baking, I discuss the basic ingredients for baking (flour, eggs, milk and baking powder) and their function. Moreover, I describe the chemistry behind certain processes, such as beating egg white, making mayonnaise or cooking milk.In the fourth chapter named Cooking, I investigate cooking processes. Therefore, I have chosen specific topics to uncover the one or other cooking myth.The practical part of my diploma thesis includes various experiments I conducted and adapted for school, dealing with the topics of my thesis. I have designed different work-sheets for teacher and students, intended to be used directly in class.In the concluding chapter, I suggest ways to embed the experiments in class and put them in reference with the official curriculum.