Up Next
Back to Show
Reactions
Why the Maillard Reaction Makes Everything Delicious
Season 3
Episode 26
Science makes your food delicious. Why does fresh, hot toast have a more complex flavor than plain bread? Why does cooking raw food in general result in mouthwatering smells and a rich taste? The answer lies with the Maillard reaction, also known as the “browning reaction.” The chemistry behind this reaction is responsible for those good smelling steaks.
Support Provided By
16:29
While it looks easy on paper to make citric acid at home, Chem Thug runs into some pitfalls.
8:34
We test if DNA from strawberries and salmon can really make fabric flame resistant.
15:15
Are there really microplastics in chewing gum? George tries to find out.
8:46
Is water bending real?
11:15
George tries to make a new discovery in a huge field of science... and he might have.
12:00
This week Alex takes to the lab and investigates the stable isotopes in 20 different honeys.
20:29
Rubbing two balloons together leads George to a shocking discovery.
11:25
Is baking soda a legal, performance enhancing drug?
8:10
George tries to make electricity using dialysis tubing, toilet parts, and a baby turbine.
13:59
Alex wonders what happens when hot water freezes quicker than room temperature water?
9:56
Could a seemingly magical 300-year-old technology save us from climate change?
14:50
Fluoride is everywhere in the discourse but here’s what the research actually says.