Why do foods turn brown when we cook them?

#017 RebroadcastThis 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 episodeControl of Maillard Reactions in Foods: Strategies and Chemical Mechanisms - Marianne N. Lund, and Colin A. Rayhttps://www.npr.org/sections/thesalt/2012/10/10/162636059/100-years-ago-maillard-taught-us-why-our-food-tastes-better-cookedhttps://www.sciencedirect.com/topics/agricultural-and-biological-sciences/maillard-reaction R.V. Hedegaard, L.H. Skibsted, in Handbook of Food Powders, 2013Baking, Ageing, Diabetes: A Short History of the Maillard Reaction, Michael Hellwig and Thomas HenleFind 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 ★