Sugars. Amino acids. Maillard reactions. And why caramelization is part of caramel (and not the other way round).
Radiation. Absorption. Reflection. And getting the perfect toast.
Starters!
New here? Why not start here?
Specials: Spaghetti!
Specials: Surprise Me!
Guess how often we have hydrocarbons in our food?
