They mention some of the archaelogocial evdence for cooking, some of which predates Homo sapiens.
Cooking can destroy some nutrition, but also makes other nutrients more readily available. Humans have a "short" digestive ract so cooking is essential to get enough out of the food in the time we do digest. There are arguments (no proof) that cooking allowed Homo sapiens to diverge and support our large and hungry brains.
The other apes also exhbit a preference for cooked food. But the final part of the article is about the Maillard reaction which presents some conundrums.
One of the most important processes in cooking is the Maillard reaction, named after the French chemist who described it in 1912. A reaction between sugars and amino acids, it is what creates the brown compounds that make meat, toast, biscuits and fried foods so delicious. Humans generally prefer food that has undergone the Maillard reaction.
From an evolutionary perspective this is hard to explain. The Maillard reaction makes food – especially meat – less digestible, destroys nutrients and produces carcinogenic chemicals. It may be that the other benefits of cooking food massively outweigh these detriments, and so we have evolved to prefer browned food. But that doesn’t explain why it is also preferred by great apes, which can’t cook and won’t cook.