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