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, ...

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”. * ...

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 ...

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 ...

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, ...

We look at the chemistry behind the Maillard reaction, known as the "browning reaction." Science makes your food delicious. Why does fresh, hot toast have a more complex flavor than plain bread? Why ...

This weekend, millions of Americans will fire up the grill and cook up steaks, hot dogs, burgers and some tofu dogs (why not). Why will folks walking by the patio stop and sniff (besides the hickory ...

Things that scare me in the kitchen: mandolines, lighting a gas hob with a matchstick, onions, chicken-washing discourse, people who want to help, cooking with or without a timer, post-lasagna washing ...