The secret is the Maillard reaction! In 1912, Louis-Camille Maillard discovered that bread crust, coffee beans, beer and roasted meat all turned brown because of a chemical reaction between sugars...
Although the study isn’t new, its message needs to be reiterated — taking a bite out of something that has already been bitten once and then dipping it into something is by no means a sanitary...
Ghee can be found in the international section of most grocery stores, and clarified butter on the pages of many culinary magazines, but what are these fats, and how do they differ from normal...
I’ve been eating veggie burgers for a long time. If it’s sold in Canadian grocery stores or fast food restaurants, there’s a good chance I’ve tried it. There are some I like more, and some I like...
Everyone knows that oil floats on water. That’s because oil is nonpolar, and water is polar. These terms describe the arrangement of charges in their structure: nonpolar means a molecule has no net...
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