Baked bread, roasted coffee, and grilled steak owe their enticing smell to a sequence of chemical reactions that was first reported 100 years ago by the French chemist Louis-Camille Maillard. Although ...

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 ...

Les Copeland does not work for, consult, own shares in or receive funding from any company or organization that would benefit from this article, and has disclosed no relevant affiliations beyond their ...