#017

This week Melissa and Jam explore some of the chemistry behind cooking. What happens when you sear a steak? What's going on when you toast toast? Why do so many foods turn golden-brown when cooking? Let's dig in.

References from this episode

1. Control of Maillard Reactions in Foods: Strategies and Chemical Mechanisms - Marianne N. Lund, and Colin A. Ray
2. https://www.npr.org/sections/thesalt/2012/10/10/162636059/100-years-ago-maillard-taught-us-why-our-food-tastes-better-cooked
3. https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/maillard-reaction
4. R.V. Hedegaard, L.H. Skibsted, in Handbook of Food Powders, 2013
   Baking, Ageing, Diabetes: A Short History of the Maillard Reaction, Michael Hellwig and Thomas Henle

Find us on Instagram, Twitter, and Facebook @ChemForYourLife.Email us at chemforyourlife@gmail.comAnd check out our chill, simple little website at https://chemforyourlife.transistor.fm/

Thanks to our monthly supporters

• Ciara Linville
• J0HNTR0Y
• Jeannette Napoleon
• Cullyn R
• Erica Bee
• Elizabeth P
• Sarah Moar
• Rachel Reina
• Letila
• Katrina Barnum-Huckins
• Suzanne Phillips
• Nelly Silva
• Venus Rebholz
• Lyn Stubblefield
• Jacob Taber
• Brian Kimball
• Emerson Woodhall
• Kristina Gotfredsen
• Timothy Parker
• Steven Boyles
• Chris Skupien
• Chelsea B
• Bri McAllister
• Avishai Barnoy
• Hunter Reardon

★ Support this podcast on Patreon ★