Gets me every time.
Also:
So much for the summertime staple: Barbecuing meat creates the cancer-causing compounds polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs). When fat drips from the meat onto the hot grill, catches fire, and produces smoke, PAHs form. That’s what’s contained in that delicious-looking charred mark we all look for on our burger. [...]
