Learn how your knowledge of chemistry can enhance your cooking. Join Guy Crosby, back by popular demand, as he enthralls us with chemical reactions that occur during the preparation of food which determine how flavors develop. Guy will explore the chemical reactions behind three sources of flavors: those created by enzymes, the caramelization of sugars, and the Maillard reaction in browning proteins. He will also explore how storage affects food flavor. Come and equip yourself with the knowledge that will make you a titan in the kitchen. Ready to cook?
Re: Upcoming ACS Webinar on Tasty Culinary Chemistry