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The Maillard Reaction

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Uploaded on May 19, 2011

Believe it or not, steak, coffee beans, caramel, and toast have something in common. It's called The Maillard Reaction and it is the reason that things get browned when they are heated. There's much more to this process, however, and Dr. Kiki is here to explain what's going on in your kitchen.

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