Charred, Browned, Blackened: The Dark Lure of Burned Food – New York Times


New York Times
Charred, Browned, Blackened: The Dark Lure of Burned Food
New York Times
But some foods will reward you for pushing them right over the edge, past done and headed toward burned. “My burning method of choice is the broiler,” said the chef Gerardo Gonzalez, who draws inspiration from traditional Mexican moles to make his own

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