![Cooking is science: The Maillard reaction](https://mappingignorance.org/app/uploads/2015/11/portada-320x180.jpg)
Cooking is science: The Maillard reaction
In 1912, a French chemist named Louis Camille Maillard published a paper to explain what happens when amino acids react with sugars at elevated temperatures . And I guess you are thinking: so what? Well, it turns out that this chemical reaction is one of the most important flavor-producing reactions in cooking since produces what […]