The Maillard reaction is behind the crust on bread, the sear on steak, the colour of roasted coffee — and it’s widely misunderstood. A chemist explains what’s actually happening, why it’s not just about sugar, and why it matters for how food looks as much as how it tastes.
-
Subscribe
Subscribed
Already have a WordPress.com account? Log in now.
A MATTER OF NOURISHMENT 