The Science and Culture of Toast

This chapter explores the Maillard reaction and its role in creating complex flavors in toasted foods, along with health considerations associated with overcooked bread. The discussion highlights various international toast recipes and the cultural significance of toast, reflecting on its simple versatility and the rise of artisanal toast trends. Additionally, the speakers share personal anecdotes and listener stories, emphasizing the importance of expressing opinions while fostering a sense of community.