The Science of Toast: Chemistry, Heat, and Breakfast Tech

A bite-sized deep dive into breakfast biology and physics. We unpack how the Maillard reaction and caramelization brown bread and develop flavor, how toasters use resistive heating with Nichrome elements to turn electricity into heat, and the bread physics behind drying, gelatinization, and texture. We also trace the evolution from open-fire browning to automatic pop-up toasters and answer playful questions like why buttered toast lands butter-side down.

Note: This podcast was AI-generated, and sometimes AI can make mistakes. Please double-check any critical information.

Sponsored by Embersilk LLC