BBQ Science: The chemistry of cooking over an open flame - URNow - University of Richmond

BBQ Science: The chemistry of cooking over an open flame - URNow - University of Richmond

Chemistry professor Kristine Nolin explains what makes smoky, charred barbecue taste so good.

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Science and Cooking: Physics Meets Food, From Homemade to Haute

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BBQ Science: The chemistry of cooking over an open flame - URNow

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Science and Cooking: Physics Meets Food, From Homemade to Haute

Science and Cooking: Physics Meets Food, From Homemade to Haute

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The Chemistry of Cooking Over an Open Flame: What Makes Smoky