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

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

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

The smoky science behind what makes food grilled over an open flame taste so good

The Chemistry of Cooking Over an Open Flame: What Makes Smoky, Charred Barbecue Taste So Good?

The Chemistry of Barbecue and You

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Why do frozen turkeys explode when deep-fried? - URNow - University of Richmond

This scientist believes he can turn you into a barbecue master

Professional cooking [Eighth edition.] 9780470840016, 0470840013, 9781118636725, 1118636724

Bytesize Science presents: The Chemistry of Barbecue