Brown is Beautiful or Why We Love GBD, Bark, Crust, Caramelization and the Maillard Reaction
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Brown is Beautiful or Why We Love GBD, Bark, Crust, Caramelization and the Maillard Reaction

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Recipes often tell you to cook food until it is browned. Why? Browning is flavor! The most important chemical changes in food occur when heat initiates the Maillard reaction and caramelization. These processes make food GBD: Golden Brown and Delicious. Read on to find out how it all works.

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