Foods are good sources of vitamins, minerals and dietaryfibers as well as phytochemicals, which are beneficialfor the human body as nutritional supplements. The nutritional value (crudefibers, crude proteins, crude fats,flavonols, carotenoids, polyphenols, glucosinolate, chlorophyll, and ascorbic acid) and biological or functionalproperties (antioxidant activity, anticancer activity, or anti-mutagenic activity) of foods can be well retained andprotected with the appropriate cooking methods. The chemical, physical and enzyme modifications that occurduring cooking will alter the dietary phytochemical antioxidant capacity and digestibility. This paper reviewedthe recent advances on the effects of domestic cooking process on the chemical and biological properties ofdietary phytochemicals. Furthermore, the possible mechanisms underlying these changes were discussed, andadditional implications and future research goals were suggested. The domestic cooking process for improvingthe palatability of foods and increasing the bioavailability of nutrients and bioactive phytochemicals has been well supported.