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, ...

The Maillard reaction – most famously known for its role in browning meat and caramelizing sugars during cooking – may have played an important role in protecting early life, new research has found.

As your Thanksgiving turkey roasts in the oven, what is actually happening to turn the skin golden brown and give the meat its delicious taste? The Maillard reaction is a process ubiquitous in the ...

Imagine you’re attending an outdoor barbecue or tailgate party this summer. You’re sipping on an iced coffee mocha, others are drinking iced tea, family and friends are grilling smoked sausage or ...

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 ...

Scientists modelled how much organic carbon has been locked into the seabed because of the Maillard reaction (Ben Birchall/PA) (PA Archive) A chemical process that occurs in the browning of food to ...

A nice slice of hot toast tastes infinitely better than a boring old piece of bread to most people. But the reason why is down to a complex chemical process. The answer lies with something called the ...

These Aha! resources are also available in Spanish! If you’ve ever toasted a slice of bread or a marshmallow, you’ve noticed delicious aromas wafting from the food as it turns slightly brown in color.