I love that it feels like more people know more about food than ever before – and not just because it’s good for business! Understanding cooking methods, and why certain things happen the way they do, ...

The Maillard reaction, rooted in gastronomy, originates from the work of French chemist Louis Camille Maillard. He discovered that heating compounds with amino and carbonyl groups triggers reactions, ...

The distinctive flavor of grilled, roasted and baked foods develops as a result of the Maillard reaction. This is a specific type of chemical reaction that occurs in hot and dry conditions between the ...

A reader asks: Why is food that is browned tastier than the same food cooked to the same temperature via steaming, boiling, or microwaving? Thank the Maillard reaction (which occurs most readily when ...

Various appetizing shades of brown such as chocolate, chestnut and caramel — the Maillard color palette — have swept the global fashion scene since autumn 2023. Inspired by the series of chemical ...