Podcasts about Maillard reaction

#196 New College-Style Sweatshirt!  And Spooky Chemistry Shirts Are Back!  Melissa and Jam explore the fascinating chemistry behind self tanners. They take listeners on a journey from the discovery of the key sugar in self tanners in the 1960s by Dr. Eva Wittgenstein to the present-day scientific understanding. The episode delves into the Maillard reactions, typically known for browning food, explaining in simple terms how similar reactions color the skin when self tanners are used. Additionally, the hosts discuss the molecular structure of carbohydrates, the generation of free radicals, and the temporary UV sensitivity following self-tanner application. Interactive elements like pop quizzes and listener shout-outs keep the discussion engaging and educational, while also touching on recent studies and encouraging community support. The episode is a blend of fun facts, thorough biochemistry, and practical advice for achieving a safe, sun-kissed look. 00:00 Introduction to Tanning and Self-Tanners 00:41 The Chemistry Behind Self-Tanners 03:14 History and Discovery of Self-Tanners 04:34 The Maillard Reaction Explained 13:17 Debate on the Maillard Reaction in Self-Tanners 24:40 Application and Effects of Self-Tanners 28:15 The Importance of Sunscreen 28:55 Fun Facts About Tanning 30:06 Pop Quiz Time! 31:15 Rewards and Treats 31:57 Dr. Pepper Shake Discussion 34:22 Quiz Results and Reflections 41:11 Listener Questions and Bonus Episode Tease 42:22 Merchandise Shoutout and Closing Remarks References from this episode: https://pubs.acs.org/doi/10.1021/acsomega.2c06124 https://pubsapp.acs.org/cen/whatstuff/stuff/7824scit2.html https://www.compoundchem.com/2014/08/07/faketan/ https://cen.acs.org/articles/96/i4/Whats-sunless-tanner-and-how-does-it-impart-that-faux-glow.html https://www.sciencedirect.com/science/article/abs/pii/S0143720822003709 Garrett & Grisham's Biochemistry Textbook We want to give a special thanks to Bri McAllister for illustrating molecules for some episodes! Please go check out Bri's art, follow and support her at entr0pic.artstation.com and @McAllisterBri on twitter!   Thanks to our monthly supporters Scott B Jessie Reder Ciara Linville J0HNTR0Y Jeannette Napoleon Cullyn R Erica Bee Elizabeth P Sarah Moar Rachel Reina Letila Katrina Barnum-Huckins Suzanne Phillips Venus Rebholz Lyn Stubblefield Jacob Taber Brian Kimball Emerson Woodhall Kristina Gotfredsen Timothy Parker Steven Boyles Chris Skupien Chelsea B Bri McAllister Avishai Barnoy Hunter Reardon ★ Support this podcast on Patreon ★ ★ Buy Podcast Merch and Apparel ★ Check out our website at chemforyourlife.com Watch our episodes on YouTube Find us on Instagram, Twitter, and Facebook @ChemForYourLife

What is flavor? Neil deGrasse Tyson and co-hosts Chuck Nice and Gary O'Reilly explore the science of what makes some foods tastier than others, what is “umami,” and how flavor changed in the 20th century with food scientist Arielle Johnson.NOTE: StarTalk+ Patrons can listen to this entire episode commercial-free here:https://startalkmedia.com/show/the-science-of-flavor-with-arielle-johnson/Thanks to our Patrons Lisa Pulkrabek, David Guilbault, TheRealErikEvans, Daniel Jones, Joshua Troke, Chris Hampton, Shaun Grossman, Pete Evans, Chris Love, and andrea nasi for supporting us this week.

On the table: Pineapple pie, Bottom-part foods, Rao's spaghetti sauce and 5 strategies for wasting less food in the kitchen. Follow us on Twitter at @allucaneatpodThe closing tune, "Nostalgia" is written and performed by Allison Bishop - find her at https://www.allisonbishopmusic.com/ Hosted on Acast. See acast.com/privacy for more information.

Are you a fan of those diamond grill marks on a steak or marinated tofu? Do you love charred turkey sausages or crispy onion rings? You're not alone. If you've read Lessons in Chemistry or have watched Alton Brown, you may have heard of the cooking holy grail – the Maillard Reaction. What's going on there? And what's it doing inside your body? Well, there may be AGEs involved! Plus, we'll have an encore release of Dr. Elizabeth Boham teaching us the basics of inflammation – what it is and how to address it.   LET'S TALK THE WALK! ***NEW*** Facebook Group for Our Community! Join here for support, motivation and fun! Wellness While Walking Facebook page Wellness While Walking on Instagram Wellness While Walking on Twitter Wellness While Walking website for show notes and other information wellnesswhilewalking@gmail.com   RESOURCES AND SOURCES (some links may be affiliate links) AGEs, AGING, THE MAILLARD REACTION, GRILLING AND MORE Advanced Glycation End Products and Risks for Chronic Diseases: Intervening Through Lifestyle Modification, ncbi.nlm.nih.gov KetoFlex 12/3 Kitchen, apollohealthco.com (AGEs and cognitive decline) Cooking to Fight Inflammation? drweil.com High Cooking Temperature Can Make Inflammation Worse, arthritis.org Mark Hyman ON: How Food Can Heal or Damage Your Health & Biological Secrets to Longevity, podcastdisclosed.com The True Dangers of Sugar with Dr. Robert Lustig, shows.acast.com DR. ELIZABETH BOHAM Dr. Boham on Instagram Dr. Boham's Practice at the Ultrawellness Center, Lenox, MA WWW Ep. 32: (Replayed in this episode) Reducing Inflammation for Optimal Health with Dr. Elizabeth Boham WWW Ep. 33: Food as Medicine with Dr. Elizabeth Boham   HOW TO SHARE WELLNESS WHILE WALKING Tell a friend or family member about Wellness While Walking, maybe while you're walking together or lamenting not feeling 100% Follow up with a quick text with more info, as noted below! (My favorite is pod.link/walking because it works with all the apps!) Screenshot a favorite episode playing on your phone and share to social media or to a friend via text or email! Wellness While Walking on Apple – click the up arrow to share with a friend via text or email, or share to social media Wellness While Walking on Spotify -- click the up arrow to share with a friend via text or email, or share to social media Use this universal link for any podcast app: pod.link/walking – give it to friends or share on social media Tell your pal about the Wellness While Walking website Thanks for listening and now for sharing! : )       DISCLAIMER Neither I nor many of my podcast guests are doctors or healthcare professionals of any kind, and nothing on this podcast or associated content should be considered medical advice. The information provided by Wellness While Walking Podcast and associated material, by Whole Life Workshop and by Bermuda Road Wellness LLC is for informational and entertainment purposes only. It is not intended to be a substitute for professional medical advice, diagnosis or treatment. Always seek the advice of your physician or other qualified health care provider with any questions you may have regarding a medical condition or treatment, and before undertaking a new health care regimen, including walking.     Thanks for listening to Wellness While Walking, a walking podcast and a "best podcast for walking"!          

What are advanced glycation end products (AGEs), what disease conditions are associated, and what do they have to do with your gut bacteria? Check out these recent research findings - they might surprise you!

Have you ever wondered why Maple Syrup tastes so good? How about why Maple Syrup is golden brown? In this episode of the How to Make Maple Syrup Podcast, we go in-depth into the chemistry of what reactions are occurring at the molecular level to give Maple Syrup its exquisite and unique taste! We start out talking about why no batch of Maple Syrup will ever taste exactly the same (and we're okay with that)! We then talk about what Maple Syrup and Self-Tanning lotion have in common. We wrap up by talking about steps you can take to affect the color of your own home-made Maple Syrup. For more information on the Maillard Reaction, visit my article on the subject: What is the Maillard Reaction in Maple Syrup? – How To Make Maple Syrup .org Download a free printable PDF called “How to Make Maple Syrup Cheat Sheet” here: https://howtomakemaplesyrup.org My recommended Maple Sugaring Supplies List as well as Free resources and eBooks on making Maple Syrup Resources – How To Make Maple Syrup .org Please leave a review on Apple Podcasts! - Go to the following link, scroll down to “Ratings and Reviews,” Tap “Write a Review” at the bottom of the page: https://podcasts.apple.com/us/podcast/how-to-make-maple-syrup/id1596149713 I'd love to hear from you, leave feedback on this or any episode at: https://anchor.fm/how-to-make-maple-syrup/message Thanks for Listening to the "How to Make Maple Syrup Podcast!" Podcast Host: Richard Tomlinsen Episode 12 --- Send in a voice message: https://podcasters.spotify.com/pod/show/how-to-make-maple-syrup/message Support this podcast: https://podcasters.spotify.com/pod/show/how-to-make-maple-syrup/support

For further reading, check out “THE CHEF: SAM HAYWARD; The Zen of Braising” in the New York Times by Nancy Harmon Jenkins.Hosted by Jenn de la Vega Research by Alicia BookVideos edited by Chris De PewKnife logo by pixel artist Rachelle ViolaLinksSuggest a wordSupport the show on Patreon!Captioned video versions on Youtube Share this show with your friends Follow CulinaryWoTD on Twitter

#017 RebroadcastThis week Melissa and Jam explore some of the chemistry behind cooking. What happens when you sear a steak? What's going on when you toast toast? Why do so many foods turn golden-brown when cooking? Let's dig in.References from this episode Control of Maillard Reactions in Foods: Strategies and Chemical Mechanisms - Marianne N. Lund, and Colin A. Ray https://www.npr.org/sections/thesalt/2012/10/10/162636059/100-years-ago-maillard-taught-us-why-our-food-tastes-better-cooked https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/maillard-reaction  R.V. Hedegaard, L.H. Skibsted, in Handbook of Food Powders, 2013Baking, Ageing, Diabetes: A Short History of the Maillard Reaction, Michael Hellwig and Thomas Henle Find us on Instagram, Twitter, and Facebook @ChemForYourLife.Email us at chemforyourlife@gmail.comAnd check out our chill, simple little website at https://chemforyourlife.transistor.fm/ ★ Support this podcast on Patreon ★

We all do it. We've done it for millions of years. It's the Poopisode, a Very Special Sponsor pick! Anna and Amber discuss coprolites (archaeological poo), and some of the surprising things we've learned from it. Anna's pun game has rarely been stronger, and Amber...well, Amber survived this episode.If you want to learn more (and admit it, you do), check out: To Truly Know an Ancient Society, One Must Analyze Its Feces (Atlas Obscura)Paleoscatologists dig up stools 'as precious as the crown jewels' (The Guardian)What is the Maillard Reaction? (Science of Cooking)Divining Diet and Disease From DNA (Science)Archaeological coprolite science: The legacy of Eric O. Callen (1912–1970) (Palaeogeography, Palaeoclimatology, Palaeoecology, via ResearchGate)Biomolecular and micromorphological analysis of suspected faecal deposits at Neolithic Çatalhöyük, Turkey (Journal of Archaeological Science, via ResearchGate)What Discovery of Oldest Human Poop Reveals About Neanderthals' Diet (National Geographic)Recovering parasites from mummies and coprolites: an epidemiological approach (Parasites & Vectors)The control of defecation in humans: an evolutionary advantage? (Techniques in Coloproctology)Probable human hair found in a fossil hyaena coprolite from Gladysvale cave, South Africa (Journal of Archaeological Science, via ResearchGate)How the Remnants of Human Poop Could Help Archaeologists Study Ancient Populations (Smithsonian)Paleomicrobiology: Revealing Fecal Microbiomes of Ancient Indigenous Cultures (PLOS ONE)Lewis and Clark expedition left a trail of heavy-metal laxatives (Offbeat Oregon)The Poop on Lewis and Clark (Sarah Albee Books)

Be thankful. That's it. That's the tweet. For this holiday episode, we keep it short and sweet with talking about A Charlie Brown Thanksgiving and the reaction we all need in cooking ANYTHING, especially turkey. The Maillard reaction!Follow Scientifically SoundInstagram @scientificallysoundTikTok @scientificallysoundemail: 4thescientificallysound@gmail.comand visit our website scientificallysound.net for more!

Hosted by Jenn de la Vega Research by Alicia BookVideos edited by Chris De PewKnife logo by pixel artist Rachelle ViolaLinksSuggest a wordSupport the show on Patreon!Captioned video versions on Youtube Share this show with your friends Follow CulinaryWoTD on Twitter

Hosted by Jenn de la Vega Research by Alicia BookVideos edited by Chris De PewKnife logo by pixel artist Rachelle ViolaLinksSuggest a wordSupport the show on Patreon!Captioned video versions on Youtube Share this show with your friends Follow CulinaryWoTD on Twitter

In this edition, Jenn and Alicia discuss naming this podcast as well as the words pinch, Maillard Reaction, and sauté. Esculentè is a behind-the-scenes conversation podcast hosted by Jenn de la Vega and research producer Alicia Book. For every three culinary words, Jenn and Alicia discuss material from the cutting room floor in a series of bonus episodes. They answer listener questions and dive deep into the words as well as the humanity behind them.Hosted by Jenn de la Vega and Alicia Book.Knife logo by pixel artist Rachelle ViolaLinksVibrant India by Chitra Agrawal (affiliate link)Suggest a wordSupport the show on Patreon!Captioned video versions on Youtube Share this show with your friends Follow CulinaryWoTD on Twitter

For further reading, check out The Maillard Reaction Turns 100 by Sarah Everts for Chemical and Engineering News.Hosted by Jenn de la Vega Research by Alicia BookVideos edited by Chris De PewKnife logo by pixel artist Rachelle ViolaLinksSuggest a wordSupport the show on Patreon!Captioned video versions on Youtube Share this show with your friends Follow CulinaryWoTD on Twitter

Why does steak taste so much better grilled or seared, compared to boiled? What does the colour brown have to do with the taste of food? How can I up my cooking game to impress my date?Let's learn about the science of what makes cooked food delicious!Email: explainthiscast@gmail.comFacebook: https://www.facebook.com/explainthiscastTwitter: https://twitter.com/ExplainThisCastInstagram: https://www.instagram.com/explainthiscast/ 

Have you ever wondered why Maple Syrup tastes so good? How about why Maple Syrup is golden brown?  In this episode of the How to Make Maple Syrup Podcast, we go in-depth into the chemistry of what reactions are occurring at the molecular level to give Maple Syrup its exquisite and unique taste! We start out talking about why no batch of Maple Syrup will ever taste exactly the same (and we're okay with that)! We then talk about what Maple Syrup and Self-Tanning lotion have in common. We wrap up by talking about steps you can take to affect the color of your own home-made Maple Syrup. For more information on the Maillard Reaction, visit my article on the subject: What is the Maillard Reaction in Maple Syrup? – How To Make Maple Syrup .org Download the FREE - How to Make Maple Syrup Cheat Sheet found here: ⁠⁠⁠https://howtomakemaplesyrup.org/maple-syrup-making-cheat-sheet/⁠⁠⁠ For links to the equipment I use for boiling Maple Syrup, visit: ⁠⁠⁠https://howtomakemaplesyrup.org/equipment-list-for-making-maple-syrup/⁠⁠⁠ For more information on the details of what was discussed, view the blog posts on these topics: ⁠⁠⁠https://howtomakemaplesyrup.org⁠⁠⁠ Please leave a review on Apple Podcasts! - Go to the following link, scroll down to “Ratings and Reviews,” Tap “Write a Review” at the bottom of the page: https://podcasts.apple.com/us/podcast/how-to-make-maple-syrup/id1596149713 I'd love to hear from you, leave feedback on this or any episode at: https://anchor.fm/how-to-make-maple-syrup/message Thanks for Listening to the "How to Make Maple Syrup Podcast!" Podcast Host: Richard Tomlinsen Episode 12 --- Send in a voice message: https://podcasters.spotify.com/pod/show/how-to-make-maple-syrup/message Support this podcast: https://podcasters.spotify.com/pod/show/how-to-make-maple-syrup/support

Is making Maple Syrup bad for the Maple Trees? Does drilling a hole in the tree and sucking out its sap, bad for it? Does tapping a Maple tree kill it? How many years can a Maple tree be tapped before it dies? Do Maple trees that are tapped grow slower or live shorter lives than untapped trees? In this episode we go into the details of tapping Maple trees ans answer these questions. We discuss the different methods of tapping trees including the gravity feed and suction methods. We end the conversation by going through the recommended best practices for ensuring a long and healthy life for your Maple trees. For more information on the Maillard Reaction, visit my article on the subject: ⁠What is the Maillard Reaction in Maple Syrup? – How To Make Maple Syrup .org⁠ Download the FREE - How to Make Maple Syrup Cheat Sheet found here: ⁠⁠⁠⁠https://howtomakemaplesyrup.org/maple-syrup-making-cheat-sheet/⁠⁠⁠⁠ For links to the equipment I use for boiling Maple Syrup, visit: ⁠⁠⁠⁠https://howtomakemaplesyrup.org/equipment-list-for-making-maple-syrup/⁠⁠⁠⁠ Thanks for Listening to the "How to Make Maple Syrup Podcast!" Podcast Host: Richard Tomlinsen --- Send in a voice message: https://podcasters.spotify.com/pod/show/how-to-make-maple-syrup/message Support this podcast: https://podcasters.spotify.com/pod/show/how-to-make-maple-syrup/support

Does your Maple Syrup have a bunch of crude settled on the bottom of the jar? Do you hesitate to give away or sell your syrup because it doesn't ‘look good enough'? Do friends and family ask you if it is safe to eat because there looks like mold on the bottom of your Maple Syrup jars? If you answered yes to any of these questions, then this is the episode for you! In this 10th installment of the “How to Make Maple Syrup Podcast,” we go into a very detailed explanation about where “Niter” comes from and what it is composed of. We walk through the filtering steps that allow you to achieve crystal clear Delicious Maple Syrup that you can be proud to display! We end the conversation by talking about the most common mistake made when filtering that leads to sugar-sand still appearing in the bottom of Maple Syrup jars, even though the syrup was filtered multiple times! I may earn commissions for purchases made through the links in these show notes. Links such as these help podcasters like me to fund the free content we provide in our podcasts. For links to purchase the refractometer, mesh filters, and synthetic filter we talk about in this episode, go to: Non-woven mesh Filters: https://amzn.to/3H6tOU2    Synthetic Maple Syrup Filter: https://amzn.to/33za4e7     Maple Syrup Refractometer: https://amzn.to/3BCidv1     Filter Holder Wire: https://amzn.to/3p20PL6     Maple Syrup Canning Bottles: https://amzn.to/36s1j6R     Candy Thermometer: https://amzn.to/3I4xOG0     For more information on the Maillard Reaction, visit my article on the subject: ⁠What is the Maillard Reaction in Maple Syrup? – How To Make Maple Syrup .org⁠ Download the FREE - How to Make Maple Syrup Cheat Sheet found here: ⁠⁠⁠⁠https://howtomakemaplesyrup.org/maple-syrup-making-cheat-sheet/⁠⁠⁠⁠ For links to the equipment I use for boiling Maple Syrup, visit: ⁠⁠⁠⁠https://howtomakemaplesyrup.org/equipment-list-for-making-maple-syrup/⁠⁠⁠⁠ Thanks for Listening to the: How to Make Maple Syrup Podcast Episode 010 As an Amazon Associate, I earn from qualifying purchases. --- Send in a voice message: https://podcasters.spotify.com/pod/show/how-to-make-maple-syrup/message Support this podcast: https://podcasters.spotify.com/pod/show/how-to-make-maple-syrup/support

What series of events led to the largest disappearance of Maple Syrup on record? We discuss the Canadian Crime of the Century in this episode!   Follow along as we step through the process by which a small band of misfits was able to outwit the Federation of Quebec Maple Syrup Producers, resulting in 18 million dollars' worth of missing Maple Syrup.  At the end of the episode, we dig into the deep-seated feelings as to why this may have happened. And, what ever happened to the insurance payout?  Interested in learning more about the Great Maple Syrup Heist of 2012? Check out this excellent documentary on the subject:   https://youtu.be/adCQ9cwYA8o     For more information on the Maillard Reaction, visit my article on the subject: ⁠What is the Maillard Reaction in Maple Syrup? – How To Make Maple Syrup .org⁠ Download the FREE - How to Make Maple Syrup Cheat Sheet found here: ⁠⁠⁠⁠https://howtomakemaplesyrup.org/maple-syrup-making-cheat-sheet/⁠⁠⁠⁠ For links to the equipment I use for boiling Maple Syrup, visit: ⁠⁠⁠⁠https://howtomakemaplesyrup.org/equipment-list-for-making-maple-syrup/⁠⁠⁠⁠ Note: All parties represented in this podcast are presumed innocent until proven guilty. --- Send in a voice message: https://podcasters.spotify.com/pod/show/how-to-make-maple-syrup/message Support this podcast: https://podcasters.spotify.com/pod/show/how-to-make-maple-syrup/support

What is the Jones Rule of 86? Originally written about in a paper in 1933 by Charles Howland Jones, the name "Jones Rule of 86" was not coined until 1946. In this episode we discuss how the Rule came into being and how it is used in producing maple syrup. We also get into the details of where the number 86 comes from and why it is so prominent on this field. We finish the episode by going into why the "Rule of 86" has fallen out of favor and has been replaced by the "Rule of 87"...       For more information on the Maillard Reaction, visit my article on the subject: ⁠What is the Maillard Reaction in Maple Syrup? – How To Make Maple Syrup .org⁠ Download the FREE - How to Make Maple Syrup Cheat Sheet found here: ⁠⁠⁠⁠https://howtomakemaplesyrup.org/maple-syrup-making-cheat-sheet/⁠⁠⁠⁠ For links to the equipment I use for boiling Maple Syrup, visit: ⁠⁠⁠⁠https://howtomakemaplesyrup.org/equipment-list-for-making-maple-syrup/⁠⁠⁠⁠       I'd love to hear feedback from you, leave me a voicemail!      https://anchor.fm/how-to-make-maple-syrup/message Leave a review for this podcast, it helps get the word out!      https://podcasts.apple.com/us/podcast/how-to-make-maple-syrup/id1596149713      Episode 008 - How to Make Maple Syrup Podcast --- Send in a voice message: https://podcasters.spotify.com/pod/show/how-to-make-maple-syrup/message Support this podcast: https://podcasters.spotify.com/pod/show/how-to-make-maple-syrup/support

Ready to grill our elders and give some tips from the grill itself, covenant member Tim Demonbreun joins the podcast for a conversation with Dustin Walker about how the elders make decisions. Support the show (https://pushpay.com/g/borocitychurch?src=hpp)

Huberman Lab Podcast Notes Introduction Our whole nervous system is designed to move us toward or away from thingsSmell, taste, and ability to sense the chemical state of others has a profound influence on who we spend time withInnate odor responses signal a call to action and elicit alertness in the brain – we know to go away from smoke or fire and towards fresh baked cookies Smell is closely tied to memory You can train yourself to have a better sense of smell by sniffing deeply through your nose 10-15 times, then smelling something with a strong scent (such as an orange or mint) Olfactory dysfunction is common in traumatic brain injuries and can be a sign of progress in recoveryIt's possible we have a 6th taste receptor to detect fat in addition to the 5 traditional taste receptors we know (sweet, sour, bitter, umami/savory, salty)The specifics of human pheromone chemicals are unknown but it is clear that some form of chemical-chemical signaling between humans exists Read the full notes @ podcastnotes.orgThis episode I explain how we sense chemicals by way of smell, taste and pheromones. How things smell and taste and chemicals in the tears, breath, and on the skin of others have a profound effect on how we feel, what we do and our hormones. I explain the 3 types of responses to smell, the 5 types of tastes, the possible existence of sixth taste sense and how the act of sniffing can make us learn and focus better. I explain how smell and taste reflect brain health and can be used to assess and even promote brain regeneration. I discuss how eating specific categories of foods makes us crave more of those foods. Both basic science and protocols are described including how to make sour things taste sweet and how to develop a heightened sense of smell and taste.   Thank you to our sponsors: ROKA - https://www.roka.com - code: huberman InsideTracker - https://www.insidetracker.com/huberman Athletic Greens - https://www.athleticgreens.com/huberman   Our Patreon page: https://www.patreon.com/andrewhuberman   Supplements from Thorne: http://www.thorne.com/u/huberman   Social: Instagram - https://www.instagram.com/hubermanlab Twitter - https://twitter.com/hubermanlab Facebook - https://www.facebook.com/hubermanlab Website: https://hubermanlab.com   Links: What Is Color? By Arielle & Joann Eckstut https://www.amazon.com/What-Color-Questions-Answers-Science/dp/1419734512 The smell of tears lowers testosterone DOI: 10.1126/science.1198331 Inhaling (sniffing) improves non olfactory attention & cognition: https://pubmed.ncbi.nlm.nih.gov/31089297/ Smelling Salts & Improved Athletic Performance https://pubmed.ncbi.nlm.nih.gov/28922211/ Taste Receptors Are Expressed By Ovaries & Testes doi:10.1093/molehr/gat009   Timestamps: 00:00:00 Introduction  00:06:02 Sensing Chemicals: Smell, Taste & Chemicals That People Make To Control Each Other  00:09:10 Vision Protocols Recap (Brief): Near-Far Viewing & 2 hours/day outside, & Correction  00:12:20 Color Vision: Excellent Resource: What is Color? (The Book)  00:13:54 How We Sense Chemicals: Enter Our Nose, Mouth, Eyes, Skin  00:17:28 The Chemicals From Other People's Tears Lower Testosterone & Libido  00:21:16 SMELL: Sniffing, A Piece of Your Brain In Your Nose, 3 Responses To Smells  00:24:40 Smells and Memory: Why They Are So Powerfully Associated  00:26:40 Pheromone Effects: Spontaneous Miscarriage, Males & Timing Female Puberty  00:28:56 Sniffing Creates Alertness & If Done Properly Can Help You Focus & Learn Better  00:34:00 Protocol 1: Sniffing (Nothing) 10-15X Enhances Your Ability to Smell & Taste  00:35:50 Smelling Salts, Ammonia & Adrenaline   00:38:25 How You Can Become A Human Scent Hound, Detecting Cancer, & Tasting Better  00:43:45 Smell As A Readout Of Brain Health & Longevity; Regaining Lost Sense Of Smell  00:48:30 Dopamine, Sense Of Smell, New Neurons & New Relationships  00:50:20 Why Brain Injury Causes Loss Of Smell; Using Smell To Gauge & Speed Recovery   00:53:33 Using Smell To Immediately Becoming Physically Stronger  00:54:40 Smelling In Our Dreams, Active Sniffing In Sleep, Sniffing As a Sign Of Consciousness  00:57:35 Mint Scents Create Alertness By Activating Broad Wake-Up Pathways Of Your Nervous  00:59:48 Protocol 2 Pleasant Or Putrid: The Microwave Popcorn Test, Cilantro, Asparagus, Musk  01:03:00 Skunks, Costello, All Quiet On The Western Front    01:04:32 TASTE: Sweet, Salty, Bitter, Umami, Sour; Your Tongue, Gustatory Nerve, NST, Cortex  01:08:45 Energy, Electrolytes, Poisons, Gagging, Amino Acid & Fatty Acid Sensing, Fermentation  01:13:48 Our 6th Sense of Taste: FAT Sensing  01:15:05 Gut-Brain: Your Mouth As An Extension Of Your Gut; Burned Mouth & Regeneration  01:19:30 Protocol 3: Learn To Be A Super-Taster By Top-Down Behavioral Plasticity  01:22:20 The Umami-Sweet Distinction: Tigers Versus Pandas. Aggression Versus Passivity  01:25:05 Eating More Plants Versus Eating More Meat, Cravings and Desire  01:27:15 Food That Makes You Feel Good Or Bad: Taste Receptors On Our Testes Or Ovaries  01:30:05 Biological Basis For The Sensuality of Umami and Sweet Foods  01:32:28 Appetitive & Aversive Sensing: Touching Certain Surfaces, Tasting Certain Foods  01:33:35 Amino Acids Are Key To Life, The Maillard Reaction, Smell-Taste Merge, Food Texture  01:39:00 How Processed Food Make You Crave More Processed Foods  01:39:44 Protocol 4: Invert Your Sense of Sweet & Sour: Miracle Fruit; Swapping Bitter & Sweet  01:43:03 Pheromones, Desire To Continue Mating: Coolidge Effect Occurs In Males & Females  01:46:40 Do Women Influence Each Others Menstrual Cycles?   01:49:19 Recognizing the Smell Of Your Romantic Partner   01:50:30 Differences In Odor Detection Ability, Effects Of Hormones  01:53:00 We Rub The Chemicals Of Others On Our Eyes and Skin, Bunting Behavior  01:56:40 Summary, Zero-Cost Ways To Support Us, Instagram, New Website, Sponsors, Patreon    Please note that The Huberman Lab Podcast is distinct from Dr. Huberman's teaching and research roles at Stanford University School of Medicine. The information provided in this show is not medical advice, nor should it be taken or applied as a replacement for medical advice. The Huberman Lab Podcast, its employees, guests and affiliates assume no liability for the application of the information discussed. Photo Credit: Mike Blabac - https://www.blabacphoto.com

Understanding the damaging effects of Fructose on your brain and body. We discuss Fructose's impact on hunger cues and reward centers in the brain, its effect on brain development, and metabolic dysfunction. We also touch on oxidative stress, glycation, carbohydrates, and the strategies you may explore to optimize your health.  Thank you to our sponsors: Athletic Greens - athleticgreens.com/stephanieOrion Red Light Therapy - Use promo code STEPHANIE10 for 10% off - https://www.orionrlt.ca/?ref=StephanieLumen - Use promo code DRSTEPHANIE25 for $25 Dollars off - https://www.lumen.me/Some of the links above are affiliate links. Making a purchase through these links won't cost you anything (and in many cases give you a discount), but we will receive a small commission. This is an easy, free way of supporting the podcast. Thank you! Social: https://www.instagram.com/dr.stephanie.estimahttps://www.facebook.com/groups/betterwithdrstephanie Membership Site:https://hellobetty.club/ Episode Overview: 0:32 Introduction1:32 Glucose Is The Molecule Of Life 2:22 Fructose Impact On Hunger 4:45 Leptin And Brain Development 8:20 Fructose And BDNF 10:03 Fructose And Reward Centres Of Brain 17:58 Fructose and Metabolic Processes 22:53 Oxidative Stress 28:33 Mitochondrial Dysfunction and Fructose  31:33 Truth about Carbohydrates 40:57 Strategies You May Explore For Better Health More information about the book at The Betty Body Book Join the Betty Booty ChallengeJoin the Hello Betty Community here! 

This episode I explain how we sense chemicals by way of smell, taste and pheromones. How things smell and taste and chemicals in the tears, breath, and on the skin of others have a profound effect on how we feel, what we do and our hormones. I explain the 3 types of responses to smell, the 5 types of tastes, the possible existence of sixth taste sense and how the act of sniffing can make us learn and focus better. I explain how smell and taste reflect brain health and can be used to assess and even promote brain regeneration. I discuss how eating specific categories of foods makes us crave more of those foods. Both basic science and protocols are described including how to make sour things taste sweet and how to develop a heightened sense of smell and taste.   Thank you to our sponsors: ROKA - https://www.roka.com - code: huberman InsideTracker - https://www.insidetracker.com/huberman Athletic Greens - https://www.athleticgreens.com/huberman   Our Patreon page: https://www.patreon.com/andrewhuberman   Supplements from Thorne: http://www.thorne.com/u/huberman   Social: Instagram - https://www.instagram.com/hubermanlab Twitter - https://twitter.com/hubermanlab Facebook - https://www.facebook.com/hubermanlab Website: https://hubermanlab.com   Links: What Is Color? By Arielle & Joann Eckstut https://www.amazon.com/What-Color-Questions-Answers-Science/dp/1419734512 The smell of tears lowers testosterone DOI: 10.1126/science.1198331 Inhaling (sniffing) improves non olfactory attention & cognition: https://pubmed.ncbi.nlm.nih.gov/31089297/ Smelling Salts & Improved Athletic Performance https://pubmed.ncbi.nlm.nih.gov/28922211/ Taste Receptors Are Expressed By Ovaries & Testes doi:10.1093/molehr/gat009   Timestamps: 00:00:00 Introduction  00:06:02 Sensing Chemicals: Smell, Taste & Chemicals That People Make To Control Each Other  00:09:10 Vision Protocols Recap (Brief): Near-Far Viewing & 2 hours/day outside, & Correction  00:12:20 Color Vision: Excellent Resource: What is Color? (The Book)  00:13:54 How We Sense Chemicals: Enter Our Nose, Mouth, Eyes, Skin  00:17:28 The Chemicals From Other People's Tears Lower Testosterone & Libido  00:21:16 SMELL: Sniffing, A Piece of Your Brain In Your Nose, 3 Responses To Smells  00:24:40 Smells and Memory: Why They Are So Powerfully Associated  00:26:40 Pheromone Effects: Spontaneous Miscarriage, Males & Timing Female Puberty  00:28:56 Sniffing Creates Alertness & If Done Properly Can Help You Focus & Learn Better  00:34:00 Protocol 1: Sniffing (Nothing) 10-15X Enhances Your Ability to Smell & Taste  00:35:50 Smelling Salts, Ammonia & Adrenaline   00:38:25 How You Can Become A Human Scent Hound, Detecting Cancer, & Tasting Better  00:43:45 Smell As A Readout Of Brain Health & Longevity; Regaining Lost Sense Of Smell  00:48:30 Dopamine, Sense Of Smell, New Neurons & New Relationships  00:50:20 Why Brain Injury Causes Loss Of Smell; Using Smell To Gauge & Speed Recovery   00:53:33 Using Smell To Immediately Becoming Physically Stronger  00:54:40 Smelling In Our Dreams, Active Sniffing In Sleep, Sniffing As a Sign Of Consciousness  00:57:35 Mint Scents Create Alertness By Activating Broad Wake-Up Pathways Of Your Nervous  00:59:48 Protocol 2 Pleasant Or Putrid: The Microwave Popcorn Test, Cilantro, Asparagus, Musk  01:03:00 Skunks, Costello, All Quiet On The Western Front    01:04:32 TASTE: Sweet, Salty, Bitter, Umami, Sour; Your Tongue, Gustatory Nerve, NST, Cortex  01:08:45 Energy, Electrolytes, Poisons, Gagging, Amino Acid & Fatty Acid Sensing, Fermentation  01:13:48 Our 6th Sense of Taste: FAT Sensing  01:15:05 Gut-Brain: Your Mouth As An Extension Of Your Gut; Burned Mouth & Regeneration  01:19:30 Protocol 3: Learn To Be A Super-Taster By Top-Down Behavioral Plasticity  01:22:20 The Umami-Sweet Distinction: Tigers Versus Pandas. Aggression Versus Passivity  01:25:05 Eating More Plants Versus Eating More Meat, Cravings and Desire  01:27:15 Food That Makes You Feel Good Or Bad: Taste Receptors On Our Testes Or Ovaries  01:30:05 Biological Basis For The Sensuality of Umami and Sweet Foods  01:32:28 Appetitive & Aversive Sensing: Touching Certain Surfaces, Tasting Certain Foods  01:33:35 Amino Acids Are Key To Life, The Maillard Reaction, Smell-Taste Merge, Food Texture  01:39:00 How Processed Food Make You Crave More Processed Foods  01:39:44 Protocol 4: Invert Your Sense of Sweet & Sour: Miracle Fruit; Swapping Bitter & Sweet  01:43:03 Pheromones, Desire To Continue Mating: Coolidge Effect Occurs In Males & Females  01:46:40 Do Women Influence Each Others Menstrual Cycles?   01:49:19 Recognizing the Smell Of Your Romantic Partner   01:50:30 Differences In Odor Detection Ability, Effects Of Hormones  01:53:00 We Rub The Chemicals Of Others On Our Eyes and Skin, Bunting Behavior  01:56:40 Summary, Zero-Cost Ways To Support Us, Instagram, New Website, Sponsors, Patreon    Please note that The Huberman Lab Podcast is distinct from Dr. Huberman's teaching and research roles at Stanford University School of Medicine. The information provided in this show is not medical advice, nor should it be taken or applied as a replacement for medical advice. The Huberman Lab Podcast, its employees, guests and affiliates assume no liability for the application of the information discussed. Photo Credit: Mike Blabac - https://www.blabacphoto.com

Summer is nearly here, and that means backyard barbecue season. Cooking certain foods with high heat causes something called the “Maillard Reaction” – which is a chemical reaction between fat, proteins, and sugars that gives browned and seared foods, like barbecued meats, their flavor. The result of this reaction is the formation of advanced glycation end products or AGEs. High amounts of AGEs have been implicated in many chronic health conditions. In today’s episode, we explain what AGEs are, tell you which foods naturally contain AGEs, and ways to mitigate their harmful effects.   Today on The Lab Report: 3:15 Defining AGEs and the Maillard Reaction 5:50 How do AGEs cause a problem in the body? 7:25 Naturally occurring AGEs 10:15 Patti & Michael “Talk it Out” 13:20 Getting rid of AGEs and mitigating their effects 14:40 RAGEs, AGEs, chronic disease, and therapies 16:20 Question of the Day? Can we get insight on AGE effects using Genova tests? Additional Resources: NutrEval Metabolomix +   Subscribe, Rate, & Review The Lab Report Thanks for tuning in to this week’s episode of The Lab Report, presented by Genova Diagnostics, with your hosts Michael Chapman and Patti Devers. If you enjoyed this episode, please hit the subscribe button and give us a rating or leave a review. Don’t forget to visit our website, like us on Facebook, follow us on Twitter, Instagram, and LinkedIn. Email Patti and Michael with your most interesting and pressing questions on functional medicine: podcast@gdx.net. And, be sure to share your favorite Lab Report episodes with your friends and colleagues on social media to help others learn more about Genova and all things related to functional medicine and specialty lab testing. Disclaimer: The content and information shared in The Lab Report is for educational purposes only and should not be taken as medical advice. The views and opinions expressed in The Lab Report represent the opinions and views of Michael Chapman and Patti Devers and their guests. Subscribe, Rate, & Review The Lab Report Thanks for tuning in to this week’s episode of The Lab Report, presented by Genova Diagnostics, with your hosts Michael Chapman and Patti Devers. If you enjoyed this episode, please hit the subscribe button and give us a rating or leave a review. Don’t forget to visit our website, like us on Facebook, follow us on Twitter, Instagram, and LinkedIn. Email Patti and Michael with your most interesting and pressing questions on functional medicine: podcast@gdx.net. And, be sure to share your favorite Lab Report episodes with your friends and colleagues on social media to help others learn more about Genova and all things related to functional medicine and specialty lab testing. Disclaimer: The content and information shared in The Lab Report is for educational purposes only and should not be taken as medical advice. The views and opinions expressed in The Lab Report represent the opinions and views of Michael Chapman and Patti Devers and their guests.   See omnystudio.com/listener for privacy information.

Who was JD Power and who were his "Associates?" How did the Soap Maker of Correggio cook her victims? Does masturbation cause blindness? The Wiki Boys answer these questions and more as they eat their way across Wikipedia connection the Maillard Reaction to JD Power and Associates.TOPICS COVEREDMaillard ReactionLyeLeonarda CianciulliSpinsterBitch MagazineOakland CaliforniaChevroletOceanaJD Power and Associates

Krish Ashok and Pavan Srinath explore the science, knowledge, and the wonder of Indian home cooking, on Episode 157 of The Pragati Podcast.Krish Ashok (@krishashok on Twitter) reimagines the future of work and workspaces by day, but has done a range of incredible things in his free time. He has been one of India's funniest bloggers over the last two decades: Doing Jalsa & Showing Jilpa -- www.krishashok.me . He is a composer and performer of music -- www.soundcloud.com/krishashok . Over the last few years, he has been exploring and explaining food science and Indian home cooking from a fresh perspective.Ashok has written his first book, Masala Lab: The Science of Indian Cooking, published by Penguin India in December, 2020. It is available at https://amzn.to/3qXxi3PFor more links to books, articles, and podcast episodes related to the discussion, please visit tiny.cc/pragati157For all queries and feedback, email us at pragatipod@gmail.com or reach out to host Pavan Srinath at @zeusisdead on Twitter: twitter.com/zeusisdeadFollow The Pragati Podcast on Instagram: instagram.com/pragatipod & Twitter: twitter.com/thinkpragati & Facebook: facebook.com/thinkpragatiThe Pragati Podcast is made possible thanks to the support of The Takshashila Institution and the Independent Public-Spirited Media Foundation (IPSMF).

Thank you for joining us for another episode of the Low Carb MD Podcast. We are very excited to welcome Dr. Gary Fettke, a legend and a trail blazer in the LowCarb community, to the show. Dr. Fettke is an orthopedic surgeon from Tasmania who came to prominence through his vocal opposition to some of the recommendations of the Dietary Guidelines. He was targeted by the cereal industry—who were in a paid contractural agreement with the Dietitians Association of Australia—who attempted to silence his anti-sugar, low carb message. In this episode, Dr. Fettke sheds light on the major influencers of the world’s dietary guidelines—the sugar industry and the Adventist Church Group (a religious group that effectively owns the cereal industry of the world, the soy industry, and started the fake meat industry). Both of these groups are also heavily influential in medical education. Additionally, we discuss the definition of diabetes, why sugar, carbs, and polyunsaturated oils are the perfect storm of dietary disaster, the effect that a ketogenic diet can have on arthritic pain, why CGMs are an incredible resource, the Maillard Reaction, the birth of the pharmaceutical industry, and how the medical industry has been influenced by external forces with private agendas. Gary Fettke’s rewriting of the Dietary Guidelines in one sentence: “We need to eat fresh, local, seasonal, whole foods, based in environmental and cultural beliefs, reducing added sugar and processed food.” For more information, please see the links below. Thank you for listening! Links: Dr. Gary Fettke: Twitter No Fructose (Website) Instagram I Support Gary (Website) Dr. Brian Lenzkes: Website Dr. Tro Kalayjian: Website Dr. Kristin Baier: Website  

The Maillard reaction gives foods from toast to coffee to seared steak some of their flavors. Learn how it works in this episode of BrainStuff. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

If you've spent any time cooking, the Maillard Reaction has almost certainly been your best friend more than a few times. And popcorn? Well, popcorn is just delightful. Duh.Research Links:The Maillard ReactionReactions (YouTube) — Why the Maillard Reaction Makes Everything DeliciousFDFchannel — The Maillard ReactionKhymos — Speeding Up the Maillard ReactionPopcornWikipedia ­— PopcornScientific American — Explore the “POP” in PopcornNational Geographic — Ancient Popcorn Found—Made 2,000 Years Earlier Than Thought in Peru

Show 18: Beating Cancer With Healthy Dog Food Recipes, with Ryan Alarid Today’s Guest RYAN ALARID - Advocate for healthy food for dogs, and author of Real Food for Dogs My guest today is Ryan Alarid, who sadly, like many of us, lost his beloved family dog, Rosie, to cancer. Rosie was struck with frequent seizures that broke his family’s hearts. Her once happy and relaxed loving eyes showed pain, embarrassment and confusion as she deteriorated to the point of losing control of her bladder and falling down frequently. Within 2 years of her diagnosis, after trying various remedies and medications with limited success, it was time to let Rosie go.  Ryan and his family were devastated, but he was also MAD! Why did this happen? What could he have done to prevent it?  This tragedy set Ryan on the path to finding the cause of Rosie’s—and many other dogs’— cancers. Today he shares with us what he learned, and how to potentially almost double your dog’s lifespan, and quality of life. Let’s find out what our dogs REALLY need in their DIETS with Ryan’s Healthy Dog Food Recipe Books You’ll Hear About:  [08:52] Rosie’s sad cancer story [10:45] When it’s time to say goodbye [18:06] Commercial dog food  [18:56] Ryan’s research into kibble [23:50] The Maillard Reaction and its link to cancer [27:57] Wet food [29:40] How to use the Salt ingredient to make an educated guess about the amount of other ingredients in the food [32:30] Feeding dogs meat [34:00] Real Food for Dogs - Recipes [43:30] Spices for dogs [44:26] How expensive is giving your dog Real Food? How much time does it take? [48:04] What about grains, flour and pasta… and garlic? [52:22] Get Ryan’s books for a bargain! Links & Resources Check out Ryan’s Healthy Dog Food Recipe Books where he shares the massive discount for all my TODT listeners. Ryan Alarid and Rosie If you are interested in more about dog food check out this video by Dr Beckerhttps://www.youtube.com/watch?v=v0lFwdNm_Go For a great resource about exactly what’s in YOUR dog’s food check out Dog Food Advisor Learn more by tuning into the podcast! Thanks for listening—and again, don’t forget to subscribe to the show on iTunes / Spotify to get automatic updates. Cheers, ~Doggy Dan   

Thanks for joining us at the bar! We are a comedy/(bad) education podcast, and we appreciate you for hitting play. We're three friends who take turns drunk-explaining random topics we learned about that week - Like Drunk History, but for the full curriculum.Audra is at the bar, for the last episode before the remote-recordings begin next week! She's here to tipsy-teach the Maillard Reaction (cooking), and the Flying Dutchman (not cooking). She had one week to learn the facts, but did she remember after a few drinks?So grab a drink (unless that dastardly dutchman is in the way) and join us, as we play Drinkipedia!Explicit audio content within, in the form of NSFW language. Music by Mojo Kid, he makes excellent music for video games! Twitter: @drinkipediapod, @MattWWriter, @AudraNicole1, @JayNguyen_C Patreon: patreon.com/drinkipedia 2020, onsuo productionsThis podcast is powered by Pinecast.

In this episode we talk about the Maillard Reaction and its effect on meat & baked goods, and also talk about its equally tasty cousin, caramelization. Excellent visual references that I used can be found here: https://www.scienceabc.com/wp-content/uploads/2018/03/Caramelization.jpg. and here: https://i2.wp.com/www.compoundchem.com/wp-content/uploads/2015/01/Food-Chemistry-Maillard-Reaction.png?ssl=1 --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/SNEDCast/support

Chris Smith from the Naked Scientists takes on YOUR questions. What's the link between humidity and temperature? Is cooked meat or food healthier than the raw version? Why does the moon always have the same face pointing towards the Earth? Why do you feel like you're breathing in cold air after eating a menthol sweet? Why do we open our mouths when putting on makeup? Why are some people more susceptible to side effects of medication? Do wild animals snore? Like this podcast? Please help us by supporting the Naked Scientists

Chris Smith from the Naked Scientists takes on YOUR questions. What's the link between humidity and temperature? Is cooked meat or food healthier than the raw version? Why does the moon always have the same face pointing towards the Earth? Why do you feel like you're breathing in cold air after eating a menthol sweet? Why do we open our mouths when putting on makeup? Why are some people more susceptible to side effects of medication? Do wild animals snore? Like this podcast? Please help us by supporting the Naked Scientists

Eric and Jessie discuss the Maillard reaction, an important process that takes place when we cook food and why it’s so important for the reaction to take place if you want to elevate your food. They wrap up by taking a listener question about why meat can come out dry or chewy after cooking.

Website: www.homegastronomics.com Facebook: Home Gastronomics, The Cooking Wookiee Twitter: @TheChefChewie Instagram: homegastronomics   Become a Patron: https://patron.podbean.com/homegastronomics   First, we announced that we have started the application process for iTunes, Spotify, and Google Play. Topic: Elevated Hamburgers This month we discussed how to elevate the standard burger from selecting your meat, forming the patties, cooking the burgers, Bun selection, all the way to toppings. Our “Word of the Day” was a special double word event. They were Sear and Maillard Reaction. We encourage all of our listeners to tweet, facebook, or email us your favorite burger combinations and recipes to share.

Our Moderator Libby gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. In our Words to Marinate on segment our panelists listen to a clip and each give their opinion. The Maillard Reaction Segment opens the floor for each panelist to give an opinion about a question that is relevant to the current week. The show is rounded out by our special guest Larry Boukal who has run Cannonball Express for decades. We get great insights into the trucking world from this trucker extraordinaire. The Main Course O.G. is powered by Simplecast

In this episode, we take a deep dive into pizza, discussing Neapolitan, New York, and Chicago style. Since great pizza is all about the dough, we tie together everything learned in our bread series, and discuss why we apply certain formulations to achieve specific results. To get the most out of this episode, you will need a basic understanding of the baker's percentage. Introduction 1:56 - How this lesson on pizza will be influenced by past bread baking episodes. SCS 018 | Four Pillars of Bread SCS 019 | Twelve Steps of Bread Baking SCS 020 | Bread Classifications SCS 021 | Sourdough Starters and Pre-Ferments SCS 022 | Let's Bake Some Sourdough 4:05 - There are false pizza recipes on the internet and you shouldn't trust most of them. The dough is what makes the pizza. 6:20 - It's important to understand how various ingredients influence your dough, and how that can inform the formulation of your own, unique pizza dough. Discussion Segment 9:05 - Brief history of pizza. 12:20 - Chris Bianco, of Pizzeria Bianco, Phoenix, Arizona Neapolitan Pizza - 12:30 Vera Pizza Napoletana VPN Regulations (link to PDF) 14:40 - What VPN regulations say about how a good Neapolitan Pizza should look, smell, and taste. 15:45 - Neapolitan Pizza Dough 00 Pizza Flour - A finely ground flour used for making Neapolitan Pizzas baked in a hot, wood fire oven. 17:30 - Why bread flour shouldn't be used when making a Neapolitan Pizza dough (it gives a bitter, burnt, flavor). 18:40 - It's difficult to get a Neapolitan Pizza to brown properly in a home oven. 19:45 - Jacob gets pedantic and starts splitting hairs on the definition of sea salt. 20:10 - The proper type of yeast to use when creating a traditional Neapolitan pizza. Cake Yeast / Fresh Compressed Yeast 21:50 - NO FAT! 22:05 - Proper hydration rate of Neapolitan Pizza Dough, and why it contains less water than other, standard pizza doughs and breads. 25:25 - The importance of long, slow, fermentation, and why it's important when working with a low hydration dough like Neapolitan pizza dough (besides the fact that slow fermentation creates a better flavored pizza crust!). 26:40 - Quick refresher course on mixing dough and using the autolyse step. 27:55 - The fermentation process. Bulk Fermentation = 16-14 hours Proofing = 1-2 hours at room temperature, or retarded in fridge for up to 24 hours. If retarding dough, allow to come to room temperature for at least 1 hour. 29:55 - The effects of water & room temperature on your doughs proofing time. Bulk ferment until 2-2.5 X original volume, proof until 1.75 - 1.9 X original volume. 32:50 - Neapolitan Pizza Dough workflow from start to finish. 35:30 - Hydration rate of Neapolitan Pizza = 55-59% (based on the Baker's Percentage) Video: How to Make Neapolitan Pizza Dough 36:15 - How to stretch dough by hand and why you should never use a rolling pin or mechanical sheeter. 36:55 - Jacob does an awful job of pronouncing 'cornicione,' the pizza's outer crust or edge. Here's how you actually pronounce it. 38:00 - How to hand stretch pizza dough (Technique Video). 43:25 - Neapolitan Pizza Toppings Sauce - Fresh tomato, only the following variations can be used: San Marzano dell'Agro Sarnese-nocerino D.O.P., Pomodorini di Corbara (Corbarino), Pomodorino del piennolo del Vesuvio DOP". Cheese - Fiori di Latte (fresh cow's milk mozzarella), or Buffalo Mozzarella, (certified mozzarella di bufala campana, D.O.P). Toppings -  Oil, oregano, basil, cheese (grated hard cheese), garlic 45:35 - Sounds like Jacob say's "San Marzano Tomatoes are grown in Volcanic Oil," but chef mumble mouth really meant to say "Volcanic Soil." Video: How to peel and blanch tomatoes Video: How to make pizza sauce 47:45 - Properly topping a Neapolitan pizza. 48:10 - Let's talk wood fire ovens and how to properly fire it for Neapolitan Pizzas. This is the butane torch  chef Jacob uses to start his fire. 52:00 - Video: How to Bake a Neapolitan Pizza in a Woodfire Oven 53:50 - Video: Neapolitan Pizza Work Flow Wooden Pizza Peel for Offloading Metal Pizza Peel (Palina) for turning and lifting pizzas in the wood fire oven. 59:45 - The two true VPN Recognized Neapolitan Pizzas. Marinara Canned, peeled tomatoes Olive Oil Garlic Oregano Salt Margherita Canned, peeled tomatoes Olive Oil Mozzarella / Fior di latte Fresh Basil Hard Cheese (grated) Salt 1:01:20 - Remember, it's all about the crust! You're toppings are just a garnish to enhance the dough. New York Style Pizza - 1:02:00 Book: American Pie by Peter Reinhart 1:03 - Reinhart and Jefferey Steingarten eat New York Style Pizza 1:03:45 - Genaro Lombardi opened up the first pizza restaurant in 1905, and launched the style of New York Pizza. 1:04:40 - Old School veresus modern New York Pizza Ovens. 1:06:06 - New York Pizza Dough Formulations 1:06:15 - Why bread flour is used in New York Style Pizza Doughs Oil - Aids in browning and exstensibility of dough. Also gives a little bit of softness, and keeps the dough from drying out during re-heating when sold by the slice. Sugar - Enhances flavor and assists in browning. Sauce - Kenji from the Food Lab describes a good New York Style Pizza Sauce as "Emphatically Tomatoey, with the slightest hint of herbs and alliums." Kenji's New York Pizza Lab article Kenji's New York Tomato Sauce Recipe Book: The Pizza Bible by Tony Gemignani 1:11:00 - Understanding the pizza dough ingredients and hydration rate (we use the Baker's Percentage in this discussion). 1:11:00 - Why oil and fat is used in dough. 1:12:25 - Diastatic Malt Powder Helps convert complex starches in flour to simple sugars. This enhances the dough's ability to rise, and adds a sweet, wheaty aroma. 1:14:30 - Salt, and why it's important in pizza dough that is tossed and spun. 1:16:20 - The Mixing and Proofing of New York Style Pizza Dough. Video: How to Make New York Style Pizza At Home Tools you'll need: A Baking Steel (preferred) or Baking Stone Wooden Pizza Peel Metal Pizza Peel Chef's Knife, Pizza Wheel, or Rocking Pizza Knife Chicago Style Deep Dish Pizza - 1:24:32 Chicago style pizza, just like all pizza, is all about the dough! Video: How to Make a Chicago Style Deep Dish Pizza 1:27:00 - Fat makes the dough. 1:27:25 - Cornmeal in the crust? Yay or nay? 1:28:50 - Chicago Dough Formulation 1:30:45 - The Maillard Reaction and how it effects the formula for Chicago style deep dish dough. 1:32:45 - Why Jacob's Chicago Style Dough has a high fat percent and low hydration rate. 1:40:00 - Building a Chicago Style Pizza What type of cheese should you use for a Chicago style pizza? Sliced (not shredded) high fat / low moisture mozzarella and provolone. 1:40:40 - Should you pre-cook you're Italian sausage? 1:42:05 - Chef Jacob's Italian Sausage recipe that he uses in his Chicago Style Pizza. 1:42:30 - Chicago sauce is really just seasoned, diced tomatoes. A classic choice is 6-in-1 Brand Tomatoes. 1:43:40 - Cooking the Chicago Style Pizza. Honorable Mentions 1:45:10 - Sicilian Style Pizza Video: How to Make a Sicilian Style Pizza Garlic Bechamel Recipe Videos Announcements Sign-up for the E-mail Newsletter (we started a new list in January 2018, so if you signed up before that, you'll need to re-sign up using the link above). Leave Chef Jacob a Voicemail Message. Don't forget to subscribe to the podcast, and leave us a review wherever you download this podcast from!   Have a question or comment? Leave chef Jacob a voicemail by calling 775-204-8389, or by following this link. Don't forget to sign up for the e-mail newsletter, join our Stella Culinary Facebook Group, and leave me a rating and review in Apple Podcast.  

Today we talk about the magical process of the Maillard Reaction and caramelization. For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/66 Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: feedback@kitchencounterpodcast.com Leave a rating and review at: http://kitchencounterpodcast.com/itunes

Leave me voice mail feedback at: 971-208-5493 Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: feedback@kitchencounterpodcast.com If you liked what you heard, please consider subscribing in iTunes. You can also help out the show by leaving a positive review in the iTunes store (you know you want to)! 7 Cooking Myths Exposed Impress your friends and family during the holidays by disabusing them of their long held notions about any one of the following cooking myths. Everyone loves the know-it-all, right? Of course I jest. But seriously, I still believed a couple of these before researching this episode (but I'm not going to tell you which ones)! If you have a cooking myth you'd like to share please get in touch with me; there were many more I didn't include in this episode for the sake of time.   Bay leaves are poisonous if eaten I'm not sure who first told me this but for the longest time I used bay leaves under the assumption that they were poisonous to people if eaten, and that was why you ALWAYS removed bay leaves from your dishes before serving. After all, who wants to be the home cook that inadvertently feeds a family member or guest poison? The good news is that this just simply isn't true. Bay leaves sold for culinary uses are completely safe to eat. Where did this myth originate? Well, it likely has to do with the bay leaf's similar appearance to the leaf of the Mountain Laurel, which is poisonous to humans and livestock. And even though the bay leaf that's been simmering in your stew for a few hours isn't poisonous, you should still remove it before serving because it can remain stiff and could cause a choking hazard for your guests. By the way, for my west coast friends; leaves of the Oregon Myrtlewood, aka California Bay Laurel, can be used as a substitute for bay leaves in recipes, but are much stronger and should be used in smaller quantities.   Searing meat locks in juice This is probably the most common myth out there when it comes to cooking meat. How many times have you heard that you should get a good sear on that steak so when it cooks it will seal in the juices? Unfortunately this just doesn't pass muster. First of all, it's practically impossible to perfectly sear every square inch of surface on meat, so how would you even be able to create a perfect "envelope" to seal the juices in? It doesn't matter anyway because searing has nothing to do with juiciness in particular, but it does go along way to more flavorful meat. When you sear meat it turns brown, a process known as the "Maillard Reaction." Time and temperature have the most impact on juicy meat, as the longer you cook it and to higher temps, the drier the meat will turn out regardless of whether you seared it first or not. America's Test Kitchen did an experiment to test out the "searing first to lock in juice" theory; check it out here.   Cold water boils faster than warm water This one is so counter intuitive, it's any wonder it's been able to stick around as long as it has. I was told long ago that when you put a pot of water on the stove to boil, you should start with cold water because it will actually come to boil more quickly than if you start with warm water. Absolutely under equal conditions a pot of warm water will come to a boil faster than a pot of cold water, so why would anyone think otherwise? Well, there may be some psychological factors at play. Cold water will actually absorb heat more quickly that warm water, but once the temperature starts to rise, it will absorb heat more slowly, ultimately taking just as long to come to a boil as warm water once it reaches the temperature that the warm water started at. How did this myth start? It may have had something to do with some old advice about always using cold water for cooking. Why? Because in older homes with lead pipes or pipe fittings, using hot water can release more lead particles into the water. Check out this great youtube video showing the science behind the warm vs. cold boil debate: http://www.youtube.com/watch?v=8Kak8EHAQyw   Alcohol completely cooks out of food How many times have you heard something like "don't worry, there isn't any alcohol left in that chicken marsala!" Oops, actually, there probably is. While it's true that alcohol cooks out of food to a large degree, it isn't likely that it all gets eliminated, unless you cook your dish for hours and hours. Generally there isn't enough alcohol in any dish to give you anything close to a buzz, but be aware that there are some folks that avoid alcohol for dietary or religious reasons. Here's a handy chart that shows you how much alcohol is retained with different cooking times and methods: http://homecooking.about.com/library/archive/blalcohol12.htm   Store coffee in the freezer to keep it tasting fresh This one is for you coffee drinkers, and yes I know, it doesn't really have anything directly to do with cooking, but what the heck. I've heard that storing coffee beans or grounds in the fridge or freezer is best to preserve the flavor over time. Well it turns out the opposite is probably true. According to the US National Coffee Association, you want to keep your coffee away from excessive air, moisture, heat and light, in that order. Storing in the freezer or fridge will expose your coffee to excessive amounts of moisture which will deteriorate the flavor of the beans or grounds. Not to mention the fridge and freezer is home to all sorts of funky odors that can be absorbed by your coffee, affecting the taste. Their advice? Store your coffee in an airtight container, in a dark cool place, away from the stove or cabinets that are exposed to heat sources.   Cooking food in the microwave destroys nutrients Microwaves have long been scapegoats for a variety of problems, both real and imagined. It's been said that microwaving food, especially vegetables, destroys the nutrients in the food. The truth is that when you expose vegetables to heat, depending on the intensity, duration, and water content, nutritional value can be destroyed. This can happen regardless of what tool you use; microwave, stove top, oven, etc. But when it comes to microwaving, it turns out to be one of the best methods to retain the most nutrients! If you prepare broccoli for example in a microwave safe container with a tight lid, and a little water, you will essentially steam the broccoli and retain many nutrients. By the way, a related charge against microwaves is that it irradiates or "nukes" your food, making it less safe to eat. This too is not true. Microwave radiation is non-ionizing radiation, meaning it doesn't have enough energy to change the atomic makeup of your food, only enough energy to excite the electrons, therefore heating it up.   Pork must be cooked well done to be safe to eat Long long ago, in a galaxy far far away...well, not that far away...pork had to be cooked to a dry, leathery consistency to be considered safe to eat. You see, there was this nasty little worm called Trichanella spiralis which thrived in pigs and could be transferred to a person if they ate undercooked pork. This little worm would infest a person's intestines, reproduce, then eventually burrow through their guts into their muscles. Wow, lovely. The great news is that because of modern pig farming and pork processing regulations, trichinosis is pretty much a thing of the past. Because of that, most cuts of pork can be cooked to a lower temperature and therefore will be more tender and juicy than those old leathery bits you remember from your childhood. The USDA says you can cook whole muscle meat (including pork) to 145 degrees F, then let rest. Of course with any ground meats, pork sausage etc should still be cooked to 160 degrees F. Click here for everything you'd ever want to know about pork from the USDA.  

Molly, Matthew and the Maillard Reaction presents an ooey, gooey, sticky adventure of the burnt sugar variety. Caramel is cheap and simple, yet impressive, kind of like the Spilled Milk Podcast. Where we stand on the Great Salted Caramel Debate comes up as well as safety tips while listening to this podcast. Hard and hot is always the way to go. spilledmilkpodcast.com Caramel Sauce Matthew's Caramel article  Mathnet Episode  Carmelitas Ardent Homesteader