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WASHINGTON, June 21, 2016 � Why does fresh, hot toast have a more complex flavor than plain bread? Why does cooking raw food in general result in mouthwatering smells and a rich taste? The answer lies with the Maillard reaction, also known as the “browning reaction.� By delving into how this process works, Reactions helps you get the most deliciousness out of your cooking. Check it out here: .

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