The browning of food caused by the Maillard reaction brings deliciousness, but there is an unsavoury side ... SO we have been nattering about the Maillard reaction for a while now, dwelling on 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.

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, ...

(This article forms a part of the Science for All newsletter that takes the jargon out of science and puts the fun in! Subscribe now!) Have you ever wondered why some foods, like meat, cakes, breads ...

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 ...