The Chemistry of Food and Love: Inspired by Grandma Phyllis
Introduction
For some, being in the kitchen where dinner gets made is simply a location to cook. But for my grandmother, Phyllis Emogene Payne—affectionately known as “Pep”—being in the kitchen was like stepping into a sanctuary. A place where sizzling pans danced with steam, recipes carried whispers of family history, and the gentle hum of a mixer brought joy to generations. It was there, amidst flour-dusted counters and bubbling pots, that she worked her magic—not just with food, but with love.
Known as “The Chemist in the Kitchen,” Grandma Phyllis blended science with soul, cooking with the precision of a researcher and the tenderness of a grandmother. And this January, as we celebrate National Science Fiction Day—a nod to curiosity and discovery—I invite you to explore the beautiful alchemy that happens in the kitchen where science meets tradition, and food becomes family legacy.
Table of contents
Grandma’s Delicious Science in Action
Baking is chemistry with sugar on top.
Grandma Phyllis: The Original Chemist in the Kitchen
During World War II, Phyllis worked as a chemist—an incredible feat for a woman of her time. Many women of that time were found in the home and in the kitchen before the war started. Her work didn’t stop in the lab, though. When she and her husband Jack Gleason opened the historic Fagleysville Hotel in Pennsylvania, Phyllis brought her scientific mind into the kitchen , transforming a quaint country taproom into a gourmet destination.
Phyllis didn't just follow recipes; she questioned, experimented, and perfected them. Every dish was the result of thoughtful trial and error. She understood that food is chemistry—whether it’s the reaction of leavening agents in biscuits or the precise temperature needed to roast the perfect chicken. Her genius lived in the kitchen , and it shaped every bite we remember today.
In The Kitchen Chemistry: The Science Behind the Love
Let’s break down some of Grandma Phyllis’s favorite scientific secrets and how you can apply them in the kitchen:
Recipes We Love
Baking is Science in Action
She used to say, “Baking is chemistry with sugar on top.” And she was right.
- Leavening Agents : Baking powder + heat = carbon dioxide bubbles that make cakes rise.
- Gluten Formation : Kneading develops gluten, giving bread its structure and chew.
Her Tip : Measure carefully. Rest your dough. Don’t rush science—it needs time to bloom in the kitchen.
The Maillard Reaction: Flavor’s Best Friend
Though she didn’t use the term, Grandma’s insistence on browning meats and caramelizing onions came from understanding the Maillard reaction—a reaction between amino acids and sugars that creates complex, savory flavors.
Her Tip : Sear first. Let your meat brown well. Flavor begins long before the simmering starts in the kitchen.
Temperature is Everything In The Kitchen
Phyllis was meticulous with temperature.Tempering chocolate for gloss and snap.Using meat thermometers for consistent results.
Her Tip : Don’t guess. Invest in a thermometer and trust your tools in the kitchen .
The Fagleysville Hotel: Where Love Was Served on Every Plate
At the Fagleysville Hotel, Phyllis and Jack created more than meals—they crafted experiences in the dining room and in the kitchen. Guests came for the cuisine, but they stayed for the warmth of family tradition.
With white linens, candlelight, and dishes that spanned international cuisines, Phyllis turned the hotel into the kitchen of eastern Pennsylvania. From test recipes for Mrs. Paul’s Foods to handpicked wines, she made sure every detail was just right.
Want to see how a legacy like hers can live on? Create your family cookbook today and bring your own culinary traditions to life.
Cooking as a Love Language
For Grandma Phyllis, being in the kitchen was more than a chore—it was how she showed love. Whether she was teaching us how to temper chocolate or explaining the vinegar-to-oil ratio for dressings, every lesson was rooted in care.
Cooking became our family’s dialect of affection. A shared meal, a passed-down technique, a simple spoonful of something warm—these were her ways of saying “I love you.” And every family recipe she left behind is proof that food is connection, food is memory, food is home.
Preserving Family Memories in Every Bite
Every recipe becomes a time capsule waiting to be opened.
A Taste of Nostalgia: Grandma’s Buttermilk Biscuits
Here’s one of her legendary recipes—packed with chemistry and heart.
Ingredients:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt6 tbsp cold butter, cubed
- 3/4 cup buttermilk
Instructions:
- Preheat oven to 425°F.
- Mix dry ingredients in a large bowl.
- Cut in cold butter until the mixture is crumbly. Cold butter creates steam pockets, leading to flakiness.
- Add buttermilk. Mix gently—don’t overwork the dough.
- Roll to 1-inch thick, cut with a round cutter, and bake for 12–15 minutes.
Pro Tip : Keep ingredients cold and your hands gentle in the kitchen for the fluffiest biscuits.
The Emotional Power of Cooking Together
There’s something sacred about learning to cook side-by-side with family. Whether it’s a grandparent passing down a cherished recipe or cousins laughing while kneading dough, the bonds formed in the kitchen are some of the strongest we have.
We preserve not just the how but the why behind recipes. Grandma’s biscuits were delicious, yes—but they were also warm hands, belly laughs, and generations gathered around the table and in the kitchen. That’s the magic we strive to keep alive.
Learn how to preserve your family’s recipes and transform them into a legacy worth sharing.
How to Preserve Kitchen Memories Like Grandma’s
If you’re lucky enough to have handwritten recipes or stories of Sunday dinners with loved ones, don’t let them fade away. RootsInRecipes.com is your hub for preserving culinary heritage—one dish at a time.
Step-by-Step: Create Your Own Family Cookbook
Step 1: Gather Your Recipes
Ask relatives, look through old notebooks, and digitize recipes before ink fades.
Step 2: Add Personal Touches
Include photos and stories of family members recalling memories in the kitchen.
Step 3: Download or Print
Download your full cookbook PDF or order a beautiful, coil-bound printed version to gift and share.
Conclusion
To be in the kitchen is to be immersed in more than just ingredients—it's where the aroma of freshly baked biscuits carries whispers of those who came before us, where the clink of measuring spoons echoes memories of holiday feasts and everyday dinners alike. It’s where heart meets heritage, and every recipe becomes a time capsule waiting to be opened. In the kitchen , flour-dusted counters become stages for laughter, learning, and the quiet magic of togetherness.
Grandma Phyllis showed us that food isn’t just sustenance—it’s science, storytelling, and a timeless bond. Her life’s work reminds us that the act of cooking is both a ritual and a revelation, revealing not only what we eat, but who we are. Like buttermilk biscuits, Phyllis would serve a warm invitation to sit down, slow down, and savor the moment. Her legacy wasn’t only preserved in handwritten recipes, but in the way she made us feel in the kitchen —capable, curious, and connected.
So whether you’re experimenting like a chemist, cooking like a grandmother in the kitchen, or dreaming like a storyteller, take time to honor what happens in the kitchen . It’s more than a room—it’s the heart of every home. It’s where grief softens, joy multiplies, and family traditions take root. The best recipes aren’t just measured by taste, but by the love we pour into them. And the best meals are the ones shared in the kitchen, where generations gather and stories simmer on the stove.
As you stir, bake, and create your own culinary memories, remember this: every time you step in the kitchen , you’re not just making food—you’re making history.
Frequently Asked Questions
How can I teach my kids the science of cooking in the kitchen?
Cooking is one of the most hands-on ways to explore science with kids. Every recipe is a mini-experiment: yeast makes dough rise through fermentation, egg whites transform into fluffy meringues when whipped, and baking soda reacts with vinegar or buttermilk to create bubbles in pancakes.
The best way to teach kids is to let them observe and try for themselves. Have them predict what will happen if you leave out an ingredient, then test it together. Encourage them to measure, stir, and even record notes like a little scientist. You can turn your kitchen into a fun lab where “mistakes” become learning moments.
Adding these discoveries into your family cookbook is powerful—imagine your child’s name next to a recipe with a note that says, “We learned eggs make brownies chewy!” Not only are you teaching science, but you’re also creating food memories that will last a lifetime.
What’s the best way to preserve my family’s recipes created in the kitchen?
Family recipes often live on scraps of paper, index cards, or in someone’s memory—but without preservation, they risk being lost. The best way to safeguard them is to collect, document, and share.
Start by gathering handwritten notes, old cookbooks, and even voice recordings from relatives. Transcribe recipes into digital form while also preserving the original handwriting. Add stories—who created the recipe, when it was served, and why it mattered. Photos of the dish or the cook can bring the memory to life.
Then, bring it all together in a custom family cookbook. RootsInRecipes makes this easy—you can upload recipes, photos, and anecdotes into one beautiful, lasting collection. Once printed or saved digitally, your family’s legacy is secure and ready to be passed on to future generations.
Why is it important to understand chemistry in the kitchen?
At first glance, cooking feels like art—but at its heart, it’s also chemistry. Heat changes proteins in eggs, caramelizes sugars in onions, and transforms raw ingredients into complex flavors. When you understand chemistry in the kitchen, you unlock better results and more creativity.
For example, knowing how gluten forms helps you knead bread properly. Understanding emulsions explains why mayonnaise doesn’t separate when whisked correctly. And grasping how acids tenderize meat makes your marinades more effective.
But beyond better food, chemistry in the kitchen fosters curiosity. It shows kids (and adults!) that science is everywhere—and it makes every meal an opportunity to learn. Documenting these little lessons in your family cookbook—like “Grandma always added vinegar to her pie crust for flakiness”—turns recipes into both delicious meals and valuable knowledge.
