The Secret of Bacon's Appeal

Now it can be told. It's not the sizzle.

Scientists in Britain have been researching the appeal of bacon and have discovered that it comes from “a complex chemical interaction between amino acids…and reducing sugars in the fat.” Called the Maillard reaction, the chemical process, which is triggered by heat, supposedly drives the human brain wild with desire.

Nothing any of us didn't know. Even hard-core vegans, if pumped full of truth serum, will acknowledge increased saliva flow at the smell of sizzling cured pork belly.

Now, if these scientists really wanted to unlock some culinary mysteries, they might start by researching the appeal of haggis…