age ~67
from Weiser, ID
"A Matter of Taste" is Episode 2 of Food - Delicious Science. Airs May...
How do you add flavor to food without ever touching a spice? The perfe...
This week Reactions is taking a look at the chemistry behind the Maill...
A chemical reaction discovered by French chemist Louis Camille Maillar...
What makes toasted bread and roasted coffee smell so good? It's a chem...
Browning, or The Maillard reaction, creates flavour and changes the co...