The Maillard reaction is the secret king of cookery, the little bit of magic that turns a slab of meat into a nicely browned steak or a raw onion into a caramelized delight. We call it "browning," and it's a reaction between proteins and sugars in the presence of heat that creates the tasty flavor compounds.

I'm equal parts lazy and impatient, and always give up before my onions are nice and browned. There are a few things you can do...

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Remember that time we had that party with the crawfish and the trivia and the all-of-that? My favorite part wasn't the steam burns, but instead a wonderful little test we put together for the anniversary of the SAT.

Over the next month or so we're going to review these questions one-by-one, giving you the answers along with hopefully-interesting background. I'll also somehow work in the best-received trivia question, which featured famous...

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This Thursday, August 25 at 7pm, join us for a free, awesome event with Red Jacket Orchards! 

All the details! 

Joe and Emily Nicholson, Sr. purchased Red Jacket Orchards in Geneva, NY in 1958. Now run by the second and third generation, the Nicholson family is committed to continuing Joe and Emily's tradition of delivering high quality products and excellent customer service, and strive to build a company that provides consumers...

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Making hot sauce is pretty much a Choose Your Own Adventure, but specifically one written for third graders because it's so easy. It's so easy. It's so damn easy why are you not doing it right now? I don't even think "making hot sauce" should even be a thing, it's about as simple as breathing or incorrectly cracking an egg. 

In keeping with my cooking nihilism, recipes are the devil's work, so we're going to talk you through a general...

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Starting very soon, Sarah Lohman, a historic gastronimist extraordinaire and one of our all-time favorite Brainery teachers, will be giving a series of lectures at the Brooklyn Historical Society. You should go to them! All the details are below.

Timeline of Taste, Thursday, September 1

In A Timeline of Taste Sarah Lohman will take you on a journey from 1800-1950, making a pit stop every fifty years to explore the tastes of a...

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