Baked bread, roasted coffee, and grilled steak owe their enticing smell to a sequence of chemical reactions that was first reported 100 years ago by the French chemist Louis-Camille Maillard. Although ...

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 ...

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”. * ...

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 ...

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 ...