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Recipes
Browse by: Dish Type Ingredient Cuisine Cooking Method Diet Season Menus Recipe Collections Quick Dinners View All
How-Tos
Cooking Techniques Ingredient Guides Equipment Kitchen Tips Entertaining View All
Product Recs
Equipment Reviews Taste Tests Buying Guides Editors' Picks Books Shop View All
Culture
Cuisine Guides Food History Food Science Personal Essays Podcast Travel Diaries Profiles Food Industry SE HQ View All
Dining Out
Boston Chicago Los Angeles New Orleans New York Philadelphia Portland, OR San Francisco Washington, DC View All
Game Day
Chili Dips and Spreads Drinks Guacamole Mains Nachos Salsas Snacks Sweets Wings View All
Saved recipes > Newsletters >

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Eric Schulze

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Eric Schulze, PhD is a molecular and cellular biologist, genetic engineer, former Federal biotechnology regulatory, educator, and science policy strategist. Eric is the current Senior Scientist at Memphis Meats, where he leads the scientific development and strategy of clean meat production. He writes and lectures regularly about food science, the future of food, and science communication on TV, radio, and online. Eric is seen in thousands of schools nation-wide as the host of the Webby-nominated TV show, Ask Smithsonian. His hero is Carl Sagan hybridized to Alton Brown.
Food Science

An Introduction to the Maillard Reaction: The Science of Browning, Aroma, and Flavor

A.k.a. the deliciousness reaction.

Eric Schulze
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