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”. * ...

A chemical reaction that gives flavour to cooked food may lock away millions of tonnes of carbon in the seabed each year. The process might even have helped create the conditions for complex life to ...

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 ...

You’ve probably heard of the Maillard reaction, but here's how it *actually* works (AND how to hack it). **note that I removed a tip from this video regarding the use of baking soda to brown onions - ...

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, ...

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 ...