I love that it feels like more people know more about food than ever before – and not just because it’s good for business! Understanding cooking methods, and why certain things happen the way they do, ...

The Maillard reaction – most famously known for its role in browning meat and caramelizing sugars during cooking – may have played an important role in protecting early life, new research has found.

Why does fresh, hot toast have a more complex flavor than plain bread? Why does cooking raw food in general result in mouthwatering smells and a rich taste? The answer lies with the Maillard reaction, ...

The distinctive flavor of grilled, roasted and baked foods develops as a result of the Maillard reaction. This is a specific type of chemical reaction that occurs in hot and dry conditions between the ...

Scientists modelled how much organic carbon has been locked into the seabed because of the Maillard reaction (Ben Birchall/PA) (PA Archive) A chemical process that occurs in the browning of food to ...

A nice slice of hot toast tastes infinitely better than a boring old piece of bread to most people. But the reason why is down to a complex chemical process. The answer lies with something called the ...

Imagine you’re attending an outdoor barbecue or tailgate party this summer. You’re sipping on an iced coffee mocha, others are drinking iced tea, family and friends are grilling smoked sausage or ...

In the lab, the best reactions are ones that are well behaved and predictable. These reactions give high yields and can often bring about transformation of simple molecules to molecules of incredible ...