May 27, 2024
What makes smoky, charred barbecue taste so good? The chemistry of cooking over an open flame
Chemistry professor Kristine Nolin authored this piece, originally published in The Conversation.
Science Behind Deep-Frying Turkeys
Chemistry professor Kristine Nolin's area of expertise is in organic chemistry. She can explain the science behind deep frying a turkey.
Learn more in this piece Nolin authored for The Conversation: Why do frozen turkeys explode when deep-fried?
Contact Sunni Brown, director of media and public relations, at sbrown5@richmond.edu to connect with Nolin.
