Science is a complicated thing, even if you go with the simplest recipe. Gastra Molecular has begun to find out the science of cooking food, but once it lends beef laboratory-dry-pass through your gums, our knowledge of what happens a little fuzzy. We don't even know that we have acid in our stomach until 1825, and new researchers begin to find out how important all bacteria that live in our guts. So, understandably, science is enough waffles when it comes to answering questions like "Is the wine good for you?" or "Is it good chocolate for you?" But what about one of the most ancient cooking methods out there? What should science say about baking? All of that char At the most basic level, the smoky taste and char you get from the grilled steak well not too good for you. When fat from meat cooking dripping in hot coals, smoke that forms things called polycyclic aromatic hydrocarbons (PAH). And the exterior of meat is scorched (or inside, if you like the things d