Abstract Enzymes can improve or modify the functional and sensory properties of food and food components. The use of enzymes in traditional foods like beer, cheese or fermented food preparations is an age-old process. However, with the advancements of biotechnology over the years, enzymes have taken a major role in food processing and production, allowing advantages in a wide range of industrial processes. Despite the widespread use of enzymes in the food industry, this knowledge has been recently considered to optimize procedures and create new dishes in the culinary field. This review contemplates on the possibilities brought to culinary development and innovations by applying enzymes in the kitchen, including changes in food texture, flavour and aroma and colloidal properties in food. The aim is to expand the knowledge in food enzymes applications to promote the progress of gastronomy and culinary arts, as well as the interaction between industrial food processing and culinary sciences.