The Maillard reaction is a process that engages three important senses when cooking: smell, sight, and of course, taste. It's a complex reaction, one that still presents a lot of questions to ...

Getting a good sear, or browning, on any meat doesn’t just add flavor, it helps with texture, too. And the key to getting that browning is achieving the Maillard Reaction. To do that, you need ...

Both the Maillard reaction and caramelization transform fundamental flavor compounds, and sometimes in compatible ways. Kantha Shelke says, "Both are non-enzymatic browning reactions that depend ...

The Maillard reaction, named after French chemist Louis-Camille Maillard in 1910, is responsible for the brown colorization and, more importantly, the generation of a wide variety of flavors when ...

Known as the Maillard reaction after the French scientist who discovered it, the process converts small molecules of organic carbon into bigger molecules known as polymers. In the kitchen, it is ...

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 ...

Letter Published: 21 February 1953 Ribose and the Maillard Reaction in Fish Muscle H. L. A. TARR Nature 171, 344–345 (1953) Cite this article ...

The process might even have helped create the conditions for complex life to evolve. The Maillard reaction occurs between sugars and amino acids when temperatures rise above roughly 140°C (284°F).