Molecular Gastronomy, Fermentation, Maillard Reaction, Culinary Chemistry

Are some sugars 'less bad' than others? Are sweeteners like honey and maple syrup better options?
cnalifestyle.channelnewsasia.com·11h
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Odd Lots: The Viral Milk Fueling the US Protein Boom (Podcast)
bloomberg.com·1d
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'Mist opportunity' reveals how onions make cooks cry
news.cornell.edu·17h·
Discuss: Hacker News
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New cancer-combat strategy revealed: Knocking out its taste receptors
newatlas.com·18h
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Mead Update
cool-as-heck.blog·13h
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Decoding Plant Defense: A Dynamic Network Analysis of Phytoalexin Biosynthesis Pathways
dev.to·12h·
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Fridge Phobia and the Invention of Boiling: Bee Wilson’s Consider the Fork
reactormag.com·2d
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Just know stuff (or, how to achieve success in a machine learning PhD) (2023)
kidger.site·18h·
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7 magnesium-rich beans and peas: Plant-based support for muscles and nerves
timesofindia.indiatimes.com·1d
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Physicists Discover Bizarre “Quantum Pinball” State of Matter
scitechdaily.com·5h
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#14 | food as love
tomorrow.bearblog.dev·1d
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Braum’s Menu with prices
braumsmenus.com·1d·
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Health Advocates Call for a Federal “Reboot” in Addressing Ultra-Processed Foods
nakedcapitalism.com·3d
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This extremely popular bureka shop just launched a kimchi melt bureka that has us salivating
timeout.com·1d
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DNA’s hidden power could transform how we make medicines
sciencedaily.com·6h
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Incredible photos take you to the depths of the…
usatoday.com·2d
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Indian Food in America: Flavors, Health, and Culture
easternherald.com·2d
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