Why does fresh, hot toast have a more complex flavor than plain bread? Why does cooking raw food in general result in mouthwatering smells and a rich taste? The answer lies with the Maillard reaction, also known as the “browning reaction.” By delving into how this process works, Reactions helps you get the most deliciousness out of your cooking.
American Chemical Society, ACS is a congressionally chartered independent membership organization which represents professionals at all degree levels and in all fields of chemistry and sciences that involve chemistry.
