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How do you reduce a national dish to a powder?: the weird, secretive world of crisp flavours
(www.theguardian.com)
this post was submitted on 02 Dec 2023
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Science of Cooking
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We're focused on cooking and the science behind how it changes our food. Some chemistry, a little biology, whatever it takes to explore a critical aspect of everyday life.
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I also love going to the Asian markets for chips, much more interesting flavors than the American stores with bbq, cheese, sour cream, or cheese with sour cream