The AlmaMAC Episode 166: Wine, Whiskey, Coffee, Beer, and the Maillard reaction w/ Hannah Charnock

WATCH // LISTEN The Maillard reaction what makes a lot of foods taste great. When sugars and proteins are heated, they created a cascade of delicious molecules that make toasted bread so nice, seared steaks so satisfying, and coffee drinkable. … Continue reading The AlmaMAC Episode 166: Wine, Whiskey, Coffee, Beer, and the Maillard reaction w/ Hannah Charnock