I get why sugar makes things taste better since it tastes good by itself but why does something like cooking oil which doesn’t taste good on its own make food taste better than it otherwise would be?
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A lot of people are missing the main reason. Yeah, the oil helps to facilitate the Maillard reaction as it conducts heat well. But there are also many compounds, including many in herbs and spices, that are fat soluble and carried to our taste buds by the oil
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