Unlocking Flavor: The Science Behind the Maillard Reaction
Unlocking Flavor: The Science Behind the Maillard Reaction The Maillard reaction, a cornerstone of culinary artistry, is a chemical process that occurs between amino acids and reducing sugars, typically requiring heat. It’s responsible for the browning of food and the development of complex flavors and aromas we associate with cooking. From the crust on a … Read more
