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, ...

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 ...

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 ...

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, ...

As your Thanksgiving turkey roasts in the oven, what is actually happening to turn the skin golden brown and give the meat its delicious taste? The Maillard reaction is a process ubiquitous in the ...

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 ...