It’s all about the chemistry of cooking over an open flame. Heat, smoke and char create the smoky flavor, crispy texture and juicy bite that make barbecue hard to resist, according to a chemist and food lover who wrote about it for us.

What makes smoky, charred barbecue taste so good? The chemistry of cooking over an open flame

Barbecued food has unique and often delicious flavors. A food chemist explains how the process of grilling over an open flame can produce flavors unattainable through other cooking methods.

The Conversation (theconversation.com)

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