In the lab, the best reactions are ones that are well behaved and predictable. These reactions give high yields and can often bring about transformation of simple molecules to molecules of incredible ...

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, ...

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 ...

This weekend, millions of Americans will fire up the grill and cook up steaks, hot dogs, burgers and some tofu dogs (why not). Why will folks walking by the patio stop and sniff (besides the hickory ...

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, ...

Discover how the Maillard reaction transforms flavors in foods like steak and bread, creating delectable culinary experiences. The flavor reaction. What makes bread crust brown and tasty? What makes ...

Editor's Note: This is the fourth in a series of six features on the science of food, running daily from March 30 through April 6, 2009. UNIVERSITY PARK, Pa.—Marlene Moskowitz unscrews the cap from an ...