A cook and a psychologist explain why ... we prepare and serve too much so we don't experience the feeling of not being ...

How can such vastly different foods require the same cooking temperature? It’s all thanks to something called the Maillard Reaction. In 1912, chemist Louis Camille Maillard was the first to ...

And hygiene is important when it comes to cooking and preparing food. Why do we not want germs near our food? Solomon: Because if we eat food with germs in it, we might get ill. Anna: People we ...