Brown Food Tastes Better – TKC 66

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Today’s episode is an introduction to the magical processes of the Maillard Reaction and caramelization. They are largely responsible for why cooked food, specifically food that has been browned, tastes better!

 

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Hosted by
Roger

Not a foodie, just love to eat & cook and help others do that too. Doritos addict and marshmallow aficionado. History nerd.

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