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Toasting a grain causes the color to change due to Maillard reactions. These are chemical reactions between sugars and amino acids that occur in high heat. When the grain cools down, those newly formed chemicals are still present so the flavor will still be different. However, when something is warm, aroma molecules are more volatile, and it is easier to ...


I always cover food when reheating it in a microwave, for several reasons: it prevents mess in the event of an explosion (particularly so with soup). it prevents the food from drying out. Lay the cover on lightly (perhaps with a small non-metal weight on top to hold it in place) or puncture it (if using cling-film): this allows air/steam to flow out of ...

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