Guest post by Steven Du The flavor reaction. What makes bread crust brown and tasty? What makes the smell of searing meat so savory and delicious? How can grill marks and black crust on meats, supply such a flavor punch? Three words: the Maillard reaction. This simple reaction leads to thousands of flavonoids that impart … Continue reading
Guest post by Nessa Riazi Photo credit: Coffeechemistry.com Discovered in Ethiopia around 850 AD [1], coffee has continued to excite the tastebuds of its many admirers. Sneaking its way into tiramisu, ice creams, and meat marinades, this brewed beverage contributes a complex array of flavors to modern-day gastronomy. What is the science behind coffee’s alluring … Continue reading
With the 4th of July holiday rapidly approaching, many Americans are due to enjoy the tasty delights of grilled meats this weekend. We can thank the Maillard reaction and myoglobin for the delicious taste and color on our burgers. Ever wonder why some people can eat as much meat as they want while others suffer high … Continue reading
While you may think the most dangerous thing you can do during the holidays is talk politics with your uncle, starting a kitchen fire is a more realistic threat to your safety. According to the United States Fire Administration (USFA), the number of structure fires double on Thanksgiving, causing on average $28 million in … Continue reading
Guest post by Christina Jayson Watch a barista at work and you will observe the art of preparing a perfect café au lait, cappuccino, macchiato, or mocha – all of which involve different quantities of steamed milk. Behind the artistic foam hearts and milk mustaches lies a science to steamed milk. Students of UCLA’s SPINLab … Continue reading
They lurk in the depths of the ocean, feasting on the remains of their fallen neighbors. With stalked eyes, muddy coloring, and large predatory claws, they’re reminiscent of insects and are admittedly neither cute nor cuddly. They’re ancient, they’re cannibalistic, and they’re delicious dipped in lemon and butter. They’re the beloved lobsters, a crustacean sensation. Lobsters … Continue reading
Imagine rolling out of bed on a Saturday morning, shuffling into your kitchen, and tossing a few strips of streaky bacon into a skillet. After a few minutes, you’ll hear a delightful crackling and sizzling, soon followed by a complex and savory aroma that could lure even the most resolute of vegetarians to the kitchen. … Continue reading
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