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WHY FOOD BROWNS

Believe it or not, steak, coffee beans, caramel, and toast have something in common. It's called The Maillard Reaction and it is the reason that things get browned when they are heated. There's much more to this process, however, and Dr. Kiki is here to explain what's going on in your kitchen.

VIDEO CATEGORIES

Food Science Courses · Fluids In The Kitchen · Hot And Spicy Science · Leavening Agents Science · Making Chocolate · How Fermentation Works · Fun With Shining Silver · See The Iron In Cereal · How To Microwave Eggs · The History Of Teflon · Why Food Browns · Liquid Nitrogen Ice Cream · Chemisty Of Fudge Making · Kitchen Blowtorches · The Infrared Thermometer · Science Of Protein Breakdown

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