New article in ChopChop magazine: the science of browning

Excited to see another article of mine in the winter issue of ChopChop Magazine, the largest U.S cooking magazine for kids that reaches 2 million people annually. This article focuses on the chemistry of browning foods under high heat. Known as the Maillard reaction, this process combines sugars and proteins into diverse molecules, producing some of the most complex and delicious flavors on the plate! Taste for yourself.

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