Maximizing Food Flavor by Speeding Up the Maillard Reaction

“By the addition of baking soda, I had changed the outcome of an otherwise trivial and everyday chemical reaction, and the result seemed interesting from a gastronomic perspective!” By Martin Lersch. (June ’12)
Read more: http://snapzu.com/AdelleChattre/maximizing-food-flavor-by-speeding-up-the-maillard-reaction