The Maillard Over-Reaction

Ruby Tandoh writes about how the Maillard reaction, in which food undergoes a chemical process that results in browning, has entered the Zeitgest.

By: The New Yorker

Jun 20 2024
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Things that scare me in the kitchen: mandolines, lighting a gas hob with a matchstick, onions, chicken-washing discourse, people who want to help, cooking with or without a timer, post-lasagna washin… [+8752 chars]

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The Maillard Over-Reaction

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