When you think of the combinations required for cooking there is no doubt it is a science. We tend to forget that everything from heat, cooking, boiling are all components of chemistry.
The molecules bopping away that combine or reject certain ingredients. Have you tried to combine water with oil? It is a no go. The two ingredients repel each other and prefer to go it alone. It is the measure of ingredients in a particular context which make or spoil a dish.
Cooking is Chemistry, a science which is madly advancing from under the microscope.