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 ...

Discover how the Maillard reaction transforms flavors in foods like steak and bread, creating delectable culinary experiences. The flavor reaction. What makes bread crust brown and tasty? What makes ...

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, ...

You can aim for a specific recipe, a certain flake salt, and the perfect herb complement (along with a butter bath), but don't let anyone tell you otherwise: the most crucial science behind searing or ...

If the steak is still damp when it hits the cooking surface, the water has to evaporate first, meaning you are actually steaming the meat instead of searing it. This, in turn, prevents or delays 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”. * ...

Gear-obsessed editors choose every product we review. We may earn commission if you buy from a link. Why Trust Us? It turns out that one of the best ways to get that perfect, brown, crisp, roasted ...

Want to make a steak taste good? Throw it on the grill, and don’t forget the salt. But why does the combination of meat, charcoal and fire taste so good? The American Chemical Society has some answers ...