Why do foods turn brown when we cook them?

<p><strong>#017 Rebroadcast<br></strong><br>This week Melissa and Jam explore some of the chemistry behind cooking. What happens when you sear a steak? What's going on when you toast toast? Why do so many foods turn golden-brown when cooking? Let's dig in.</p><p><strong>References from this episode</strong></p><ol> <li>Control of Maillard Reactions in Foods: Strategies and Chemical Mechanisms - Marianne N. Lund, and Colin A. Ray</li> <li><a href="https://www.npr.org/sections/thesalt/2012/10/10/162636059/100-years-ago-maillard-taught-us-why-our-food-tastes-better-cooked">https://www.npr.org/sections/thesalt/2012/10/10/162636059/100-years-ago-maillard-taught-us-why-our-food-tastes-better-cooked</a></li> <li> <a href="https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/maillard-reaction">https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/maillard-reaction</a> </li> <li>R.V. Hedegaard, L.H. Skibsted, in Handbook of Food Powders, 2013<br>Baking, Ageing, Diabetes: A Short History of the Maillard Reaction, Michael Hellwig and Thomas Henle</li> </ol><p><br>Find us on <a href="http://instagram.com/chemforyourlife">Instagram</a>, <a href="http://twitter.com/chemforyourlife">Twitter</a>, and <a href="http://facebook.com/chemforyourlife">Facebook</a> @ChemForYourLife.<br>Email us at chemforyourlife@gmail.com<br>And check out our chill, simple little website at <a href="https://chemforyourlife.transistor.fm/">https://chemforyourlife.transistor.fm/</a></p> <strong> <a href="http://patreon.com/chemforyourlife" rel="payment" title="★ Support this podcast on Patreon ★">★ Support this podcast on Patreon ★</a> </strong>