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Better Grilling Through Chemistry
Season 2
Episode 32
We're giving you the best chemistry backed tips to make your meat as perfectly grilled as possible. We’ve got chemistry knowledge that will impress your guests like, “why is red meat red?” You’ll also learn about the amazing Maillard Reaction that turns that red meat into delicious grilled brown. We also settle, once and for all, the age-old debate of gas vs. charcoal.
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