An article that indirectly browns and/or flavors foodstuffs, a method of indirectly
browning and/or flavoring foodstuffs, and a browned and/or flavored foodstuff provided
by the article are disclosed. More specifically, the articles and processes to
brown and/or flavor foodstuffs utilize a heated susceptor, such as a plastic film,
metal foil, cardboard, or paper, treated with a browning and/or flavoring composition,
such as a composition containing hydroxyacetaldehyde.
