Why do foods turn brown when we cook them?

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.
#017 Rebroadcast

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.com
And check out our chill, simple little website at https://chemforyourlife.transistor.fm/
★ Support this podcast on Patreon ★

Join our newsletter

checkmark Got it. You're on the list!
© For Your Life 2022, All rights reserved.