Why do some foods smell stronger when cooked?
Smell Explosions
Why do some foods smell stronger when cooked?
You've probably noticed: raw garlic sits quietly on the counter, but the moment it hits a hot pan, the entire kitchen knows about it. Raw bacon is shy. Cooked bacon announces itself three rooms away. What changes?
Smell is just tiny molecules flying through the air and landing in your nose. Everything that has a smell is constantly releasing these molecules — but most foods trap their smelliest molecules inside their cells, locked away like secrets in tiny boxes.
