A reader asks: Why is food that is browned tastier than the same food cooked to the same temperature via steaming, boiling, or microwaving? Thank the Maillard reaction (which occurs most readily when ...

Browning reactions are very important in the food world. Just think of a crusty baguette, the crispy exterior of a burger, coffee, tea, onions, and even browned apple slices. There are four main ...

I can't tell you how many times I've set off the smoke alarm in my kitchen, but I'm sure the number is impressive. Usually (but not always), it's not because something is burning. It's because I often ...

When you roast vegetables at high temperatures, something magical happens on a molecular level. The Maillard reaction, a chemical reaction between amino acids and reducing sugars, occurs when ...