Understanding the Maillard Reaction also emphasizes why the initial temperature of the meat (room temperature or refrigerated) doesn’t significantly impact the browning process. Instead ...

When tasked with baking chicken for a large group, you may be tempted to use every time-saving shortcut that comes to mind.

Instead of deep frying food in oil, air frying is a healthier way to get a crispy texture with less oil. Air fryers do this ...

The Hong Kong Science Museum teaches us about sous vide and air frying, two cooking methods that are a blend of art and ...

Discover how molecules create smells, and dive into the Maillard reaction, the process that gives us deliciously browned foods. From cereal to cookies, learn why these scents make our mouths water!

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).

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 ...

Known as the Maillard reaction, after the French scientist who discovered it, in the kitchen the process is used to create flavours and aromas out of sugars. It converts small molecules of organic ...

Interestingly, the Maillard reaction is also what creates the flavor ... Next the cacao beans and cocoa butter undergo a process called conching. When the process was first invented, it took ...

This flavor comes from the Maillard reaction, a chemical process that occurs when amino acids—the building blocks of protein—and simple sugars are brought together over heat. At a temperature ...