In this episode we talk about the Maillard Reaction and its effect on meat & baked goods, and also talk about its equally tasty cousin, caramelization. Excellent visual references that I used can be found here: https://www.scienceabc.com/wp-content/uploads/2018/03/Caramelization.jpg. and here: https://i2.wp.com/www.compoundchem.com/wp-content/uploads/2015/01/Food-Chemistry-Maillard-Reaction.png?ssl=1
