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What makes smoky, charred barbecue taste so good? The chemistry of cooking over an open flame

  • Written by Kristine Nolin, Associate Professor of Chemistry, University of Richmond
imageCooking food over an open flame produces unique flavors thanks to some interesting chemistry. Lars Szatmari / EyeEm via Getty Images

The mere thought of barbecue’s smokey scents and intoxicating flavors is enough to get most mouths watering. Summer is here, and that means it is barbecue season for many people in the U.S.

I am a chemist who...

Read more: What makes smoky, charred barbecue taste so good? The chemistry of cooking over an open flame

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