Tagged: Flavor

4 articles with this tag.

Caramelization vs Maillard: They're Not the Same Thing
Caramelization and the Maillard reaction both brown food, but they work completely differently. Learn the science and use both to cook better
Beginner
Fermentation: How Microbes Transform Your Food
Fermentation is how microbes convert carbohydrates into acids, alcohol, and CO2, transforming ordinary ingredients into complex, flavorful foods. Here's how it works
Beginner
MSG: The Science Behind the Most Misunderstood Seasoning
MSG is safe for the vast majority of people. Here's what the research actually shows and why the MSG scare was never grounded in science.
Beginner
The Science of Salt: Why It Makes Everything Taste Better
Salt doesn't just add saltiness. It suppresses bitterness, enhances sweetness, and changes the texture of meat. Here's the science behind why salt improves almost everything
Beginner