FOR IMMEDIATE RELEASE听|听June 29, 2015
The chemistry of grilling (video)
WASHINGTON, June 29, 2015 鈥� If you鈥檙e firing up the barbecue this week for an Independence Day cookout, you don鈥檛 want to miss this week鈥檚 Reactions video. We鈥檝e got chemistry knowledge that will impress your guests like, 鈥淲hy is red meat red?鈥� You鈥檒l also learn about the amazing Maillard reaction that turns that red meat into delicious grilled brown. We also settle, once and for all, the age-old debate of gas vs. charcoal. It鈥檚 all in our latest video:
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