The fragrance of roasted meat in fall

The fragrance of roasted meat in fall

By Deborah Fulsang


I remember being a kid and busting inside after playing outdoors for hours on a crisp autumn Sunday afternoon. The scent of beef, turkey, chicken or pork roasting in the oven perfumed the air. Notes of caramelizing root vegetables were usually there too – baking squash, potatoes and carrots. Not to mention a batch of cookies or a pie that had been cooling since exiting the oven earlier in the day. And that roast’s gravy, with its intense fragrance made even more aromatic with the addition of salt and pepper and herbs – wow.

I imagine all of that deliciousness – all of that food, all of those smells, all of that comfort swirling in the air – and then I start combing through my cookbooks, planning the next home-cooked, weekend family dinner. 

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Deborah Fulsang has spent the last two decades as a journalist covering news and trends in the worlds of style—in fashion and beauty, design and décor, food and entertaining. Her long-held love of fragrance led her to launch The Whale & The Rose, a destination for all things perfume-related. Now, when she indulges in a crazy-expensive bottle of fragrance, she can do so guilt-free. Well almost. It’s all in the name of research after all.