The Stanford Daily8d
From the periodic table to the food we eat: ‘Chemistry in the Kitchen’ draws students in
For professor of chemistry and physics Richard Zare, the goal for CHEM 29N: Chemistry in the Kitchen is not to make students ...
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What makes smoky, charred barbecue taste so good? The chemistry of cooking over an open flame
Unfortunately for those who like a little extra crisp ... depending on their composition. One way to use chemistry to make food more smoky is to periodically spray it with water during the ...