Water boils at 212 degrees Fahrenheit at sea level. This temperature can vary based on altitude and atmospheric pressure; at higher elevations, water boils at lower temperatures due to decreased pressure. This property of water is used in various cooking and scientific applications, indicating when food is cooked to certain degrees or when specific reactions may occur. Understanding the boiling point of water is essential in culinary techniques such as simmering, blanching, and sterilization, affecting how effectively these methods can be applied in cooking.