This is the taste of toast

Published: Sun 15 March 2020
Updated: Tue 22 November 2022
By steve

In misc.

tags: books

Is this molecule the taste of toast?

Search for ‘Maillard Reaction’ — one of the most important reactions in cooking.


To learn more, read Harold McGee on Food and Cooking. Not a cookbook, but a book about cooking. This book is worth reading even if you don’t cook but only eat. It might even teach you something about chemistry.

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