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

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

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

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

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Value-Optimized BBQ Science: The chemistry of cooking over an open flame - URNow - University of Richmond, bbq grill

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