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 ...

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”. * ...

The Maillard reaction is a complex non‐enzymatic browning process, occurring between reducing sugars and amino acids, that is instrumental in determining the colour, flavour and nutritional properties ...

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 ...

We look at the chemistry behind the Maillard reaction, known as the "browning reaction." Science makes your food delicious. Why does fresh, hot toast have a more complex flavor than plain bread? Why ...

Why does fresh, hot toast have a more complex flavor than plain bread? Why does cooking raw food in general result in mouthwatering smells and a rich taste? The answer lies with the Maillard reaction, ...

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, ...

Very few have heard about this. It's over 100 years old and explains why bread smells so good and turns brown. But baking also produces a few chemicals of concern – or are they? Here you get a ...

Things that scare me in the kitchen: mandolines, lighting a gas hob with a matchstick, onions, chicken-washing discourse, people who want to help, cooking with or without a timer, post-lasagna washing ...