In the latest episode of the Reactions series by The American Chemical Society they explain why pizza tastes so darn good. It all comes down to a series of chemical reactions:
Whether it’s a plain cheese, a deep-dish stacked with meats or a thin-crust veggie delight, there’s just something about pizza that makes it delicious. There’s a lot of chemistry that goes into everything from dough to sauce to toppings to, of course, cheese. There’s also a very specific chemical reaction at work on every single slice, no matter what toppings you choose.
It’s called the Maillard Reaction, and it’s what causes the browning of the dough and toppings, as well as the release of some delicious compounds.
And here we thought it was all about high-quality ingredients.
See the video after the break.
(via Laughing Squid)