Get your oven mitts for another hot take from Chris! Why was Einstein NOT a food scientist? Because it's too complicated! Even real food scientists don't fully understand the Maillard Reaction including hydroxyol groups, chiral centers, and molecular configurations or why yogurt tenderizes chicken - is it the acid, or perhaps the calcium? Or ask a food scientist to explain why your cake fell in the middle and will get a half dozen explanations. Chris's advice? Take food science with more than on