Want to know why that glossy-skinned, brown-roasted duck tastes so darn good? Brace yourself for a chemistry lesson then.
TO understand how a lot of good food is produced, one can start by understanding something called the Maillard reaction.
Already a subscriber? Log in
The Star Festive Promo: Get 35% OFF Digital Access
Cancel anytime. Ad-free. Unlimited access with perks.
