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 ...

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 ...

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 ...

Explore the science of why Buffalo smells like Cheerios and the chemistry behind food aromas. Why does Buffalo, NY smell like breakfast? In this episode of Compact Science Sarajane explores the ...

THE occurrence and control of the Maillard reaction has been studied fairly thoroughly in dehydrated milk, eggs, fruits and vegetables; but little information is available concerning its prevalence in ...