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Maillard Reaction
Oct 19, 2012 — Infusing the flavor of something heavy into a lighter liquid is a practice that's centuries old. But it's enjoying a bit of a resurgence in the cocktail world these days, thanks to the craze for putting bacon in everything.
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Oct 11, 2012 — The French know how to celebrate the 100th anniversary of the discovery of how cooking changes the taste, texture and color of food. Hundreds of scientists gathered recently near the village where Louis-Camille Maillard was born to honor him.
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