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Managing Editor: Brian Hunsaker
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Manager of the Managing Editor: Katt
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Guest Contributor: Mark Shure
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The why of brown

steaks

Ever wonder what gives your steak that beautiful brown crust and amazing aroma?  How about why bread dough goes from white and unassuming to toasty golden brown and delicious?  Both of these phenomena, and many others, are the responsibility of the same reaction which is represented by that picture up there.  This reaction is known as Maillard browning which along with caramelization are the two non-enzymatic browning methods responsible for delicious food.  To find out what ducks have to do with cooking, read on.


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