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Q » What is the Maillard reaction and why is it important in cooking?
30 Oct, 2025
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A » The Maillard reaction is a chemical reaction between amino acids and reducing sugars that occurs when food is cooked, typically above 140°C (284°F). It is crucial in cooking as it enhances flavor, aroma, and color, contributing to the delicious crust on bread, the savory taste of grilled meats, and the rich aroma of roasted coffee. This reaction is key to developing complex flavors in a wide variety of foods.
30 Oct, 2025
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