I did not know this: "A tiny pinch of baking soda to vegetables or meats while roasting or sautéing accelerates the rate of sugar caramelization, and supercharg

I did not know this: "A tiny pinch of baking soda to vegetables or meats while roasting or sautéing accelerates the rate of sugar caramelization, and supercharges the Maillard reaction, the rate at which the amino acids in proteins react with sugar. The result is delicious bittersweet flavors, attractive golden-brown colors, and nutty aromas."