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Browning food is a result of an incredible transformation, known as the Maillard reaction. High heat produces deep, savory flavours that don't exist in the pale versions

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gentle heat uses time and liquid to transform dry, tough ingredients into tender, juicy ones

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intense heat is used to brown food. It gives us crisp surfaces and tender interiors

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how do you if the chicken legs are fully cooked? 

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how do you if the chicken legs are fully cooked? 

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chicken legs and thighs go through a two-stage transformation. Firstly, they firm up and then the texture transform again. When the legs are fully cooked, they relaxed.

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the back of the oven is where all the heat really is. Therefore, the back will always be hotter and the front will always be cooler

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marbling is where all the flavour's going to come from, the fat on the inside of the meat

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sizzles, splatters, crackles, steam and aromas are all the results of applying heat to food

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heat is the element of transformation and heat takes food from raw to cooked, flabby to firm, pale to golden brown .

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What is Heat? A brief introduction at the particle level.