For some obscure reason I decided to type in Toast into a search engine the other day, we'll thank Brian for this one perhaps. 

But, all misspelt pseudoentities aside, I rather like my toast. Occasionally I'll do the traditional British thing and slap some Marmalade on it, but I'm more of a savoury boy normally so I tend towards Marmite. 

Something I didn't know though was that the browning of the toast is called a Maillard reaction (that's Maillard not Mallard, we do not spread Duck on toast unless it's paté, and certainly not at breakfast), and it's a chemical reactionbetween amino acids and reducing sugars.

There you go, something to mull over as you're swearing at your toaster for overreacting and burning your breakfast. Be nice to your toaster, it might be a sentient one like the one in Red Dwarf...

(he was called Talkie Toaster for those Dwarfers amongst you)