Where was this lesson in high school chemistry class? One of the most important flavor-producing reactions in cooking is what’s known as the maillard reaction. This is what’s responsible for the ...

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 ...

A chemical process used in the browning of food to give it its distinct smell and taste is probably happening deep in the oceans, where it helped create the conditions necessary for life. Known as the ...

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 reaction”. * ...

The Maillard reaction is a complex non‐enzymatic browning process, occurring between reducing sugars and amino acids, that is instrumental in determining the colour, flavour and nutritional properties ...