Getting a good sear, or browning, on any meat doesn’t just add flavor, it helps with texture, too. And the key to getting that browning is achieving the Maillard Reaction. To do that ...

Soups can range from simple to complex, but there are some easy steps you can follow to ensure you get to enjoy this comfort ...

Thin patties are nothing new, but smash burgers are more popular than ever, thanks to their short cook time and boosted ...

Crosshatch grill marks might be photogenic, but do they affect the flavor of your steaks and burgers? Here’s what three chefs ...

Marinate the protein. Pour the marinade over the protein (you could use steak, chicken, or pork) and toss to coat. Cover with ...

“In Maillard, sugars … interact with the amino acids of proteins, creating a cascade of new flavors and aroma compounds, with several hundred possibilities,” staff writer Becky Krystal wrote ...

CERRITOS, CALIF. — T. Hasegawa has developed Plantreact, an ingredient system intended to replicate the flavor profiles of ...

The Maillard reaction is often called the browning ... This not only speeds up the browning, but also imparts a sweet and caramel like flavor to the food. It's breaking down remarkably quickly ...

These compounds are important flavor precursors that can undergo the Maillard reaction, which likely produced many different aroma-enhancing compounds during the heat treatment step. The favored ...