Where was this lesson in high school chemistry class? One of the most important flavor-producing reactions in cooking is what’s known as the maillard reaction. This is what’s responsible for the ...

Researchers have been studying how the chemistry of cooking food includes similarities to the molecular process of ...

From tailgaters to world-class chefs, it’s something that anyone who’s ever cooked, grilled or fried can thank for giving food that extra kick. This week, we’re exploring the “Maillard reaction”. * ...

Discover the fascinating science behind the Maillard Reaction, the key to achieving those irresistible golden brown colors ...

A chemical process used in the browning of food to give it its distinct smell and taste is probably happening deep in the oceans, where it helped create the conditions necessary for life. Known as the ...

Browning is where great flavor begins. It gives seared steaks their crave-worthy crusts, roasted vegetables their depth, and ...