On today's food episode, we have Tristan Henry back to chat about an age old question that has persisted from campfires to modern kitchens: choosing when to cook something with low heat for a long time or high heat for a short time. Tristan breaks down some of the science underlying cooking times and temperatures and give some great tips on achieving the Maillard reaction (named after the French physician and chemist Louis Camille Maillard, who lived from 1878-1936). Tune in for some insight into cooking venison, fish, and waterfowl with methods ranging from braising, searing, and sous vide.