Unlocking Flavor: The Science Behind the Maillard Reaction
Unlocking Flavor: The Science Behind the Maillard Reaction The Maillard reaction, a cornerstone of culinary arts, is a chemical process that occurs between amino acids and reducing sugars, typically requiring heat. It is responsible for the browning of food and the complex array of flavors and aromas that make cooked food so appealing. From the … Read more
