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Maillard Reaction

B.A.S.I.C Braising

Jeffrey de Picciotto | Posted 06.30.2013 | Taste
Jeffrey de Picciotto

To brown or not to brown? To cover or not to cover? To strain or not to strain?

Why Does Brown Taste So Good?

Joshua Stokes | Posted 05.25.2011 | Food
Joshua Stokes

Brown food tastes better; we see the color in cooked foods and subconsciously are drawn to it. Our brains know it, but does our mind understand it?