“…As shown in Table S1, † there were nearly always multiple dishes cooked at the same time, and in some cases, despite no logged cooking occurring in the main kitchen, cooking-derived emissions were observed coming from food preparation in the customer-facing kitchen. It is therefore challenging to attribute high ion signals to specic dishes prepared, but we note that the bulk of the cooking for the day was performed mid-morning through mid-aernoon, which corresponds to the cooking events with the highest signals (e.g., event 8,22,26,27,29,55,66).…”