Having worked as a scientist and tutoring in photography in the chemical and digital process for over 20 years it has become clear that how a subject is taught needs to be adapted to the student and to the application where the learner will be practicing what is learned. For academic environments there is a prevalence of learning to memorise for a test. However, the subject becomes far more memorable and interesting once learning gives the student an ability to understand how and why things in science are the way they are. Armed with an understanding of methods and processes it becomes increasingly easier for the student to apply the knowledge of science to other situations and when trying to solve problems. Here is a simple example to illustrate the format of lessons. When we cook foods in the kitchen we are practicing chemistry in a similar what to when we are developing film in a darkroom or making nylon in the laboratory. In the kitchen we apply a controlled amount of heat to water, meats, and vegetables. The process of heating the food chemically and structurally changes the ingredients. Just like the water that evaporates into steam preventing the meat and vegetables from drying or burning, the proteins in that meat become denatured making them easier to digest and the fat that melts becomes a suspension in the heated water. When you cook you are doing chemistry, and by looking for how processes in science happen everyday at home, at work and in large automated manufacturing plants and while driving on roads and bridges, science becomes much easier to learn, remember and apply it in other situations.