We look at the chemistry behind the Maillard reaction, known as the "browning reaction." Science makes your food delicious. Why does fresh, hot toast have a more complex flavor than plain bread? Why ...

You’ve probably heard of the Maillard reaction, but here's how it *actually* works (AND how to hack it). **note that I removed a tip from this video regarding the use of baking soda to brown onions - ...

Things that scare me in the kitchen: mandolines, lighting a gas hob with a matchstick, onions, chicken-washing discourse, people who want to help, cooking with or without a timer, post-lasagna washing ...