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This Video Explains the Chemistry Behind Tasty Grilled Meats

Science is delicious.

Stepping outside and throwing a steak, burger, or sausage on the grill is one of the great American summer pastimes. When done properly, the resulting product is charred and smokey, and it offers a dining experience that can't be recreated by other cooking methods. But why is grilled meat so good? This video explains the chemistry that goes into grilling, the Maillard reaction, and why charcoal purists have a leg up on their gas-powered counterparts.

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