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The Maillard Reaction: A Taste of Food Chemistry

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“How come we never learned anything practical in high school?” He placed his steak knife parallel to a grill line and began to cut along the blackened indentation atop his expertly-seared steak. In between bites, he chugged from his beer obnoxiously. “For instance, I NEVER use chemistry,” he continued. His train of thought was interrupted […]

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