Beyond food, the campfire experience is about place, body, and mind. Environmental psychology offers a few clues. Studies ...

You've likely seen or heard the term before, maybe in a recipe or on a food show—achieving the "Maillard reaction" sounds sophisticated or even difficult, but what does it really mean? You ...

And the key to getting that browning is achieving the Maillard Reaction. To do that, you need heat. Let’s dive into this chemical reaction and what it does for your food.

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 ...

The Maillard reaction and caramelization both cause food to brown, but each process is distinct. We asked an expert to break down their differences.

By contrast, foods cooked by wet methods are only able to reach 212 F, the boiling point of water. (The Maillard reaction can take place at lower temperatures, but it takes much, much longer, such ...

Its multifaceted nature makes the Maillard reaction a subject of keen interest across food science, nutrition, and even biomedical research, with implications in food processing optimisation ...

The $1.25 billion plant-based proteins category is struggling, and it’s largely due to taste. How can flavor science help ...

This article was originally published with the title “ What Is the Maillard Reaction? [Video] ” in Scientific American Magazine Vol. 309 No. 3 (September 2013) doi:10.1038 ...

There’s a science to food ... Food pairing makes it easy to discover new ingredient combinations based ... at temperatures of around 60°C (140°F), thus prompting the Maillard reaction.