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810 articles found

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Food & nutrition

The Science of Delicious Browning: The Maillard Reaction

Why do bread crusts and grilled meat turn brown and taste so savory? This article explains what the Maillard reaction is and how it works, conditions such as temperature, moisture,

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Economics

Getting Sick from a Flood of Money: Dutch Disease

Dutch Disease is the phenomenon in which a sudden boom in one sector, such as natural resources, causes other export industries like manufacturing and agriculture to decline. This

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Information technology

The Interest on Rushed Code: Technical Debt

Why do the shortcuts we take for speed today come back later at a high price? This article explains technical debt, the term first used by Ward Cunningham, how interest builds up,

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Film & media

When Shape Carries Across the Cut: The Match Cut

A bone becomes a satellite, a match becomes a desert sun—what is that edit? This article explains the match cut: how it differs from a jump cut, graphic, action, and auditory types