Kitchen Chemistry

The science of food, cooking, and materials around your home

The science of food, cooking and materials. From the Maillard reaction that browns your toast to the crystal chemistry that gives chocolate its snap, your kitchen is a chemistry lab.

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Maillard Reaction

The Science of Browning: Inside the Maillard Reaction

The flavour of toast, seared steak and roasted coffee comes from one sprawling reaction between sugars and amino acids — and why browning needs a dry surface.

Dr. Sarah Kim 6 min read Featured
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Crystal Chemistry

How Chocolate Gets Its Snap

The clean snap of good chocolate is the signature of one crystal form. Inside cocoa butter polymorphism, tempering and bloom.

Dr. Sarah Thompson 7 min read Article