I love that it feels like more people know more about food than ever before – and not just because it’s good for business! Understanding cooking methods, and why certain things happen the way they do, ...

Adding melted butter to ground beef makes burgers extra juicy and flavorful. Butter enhances burgers with a caramelized, ...

The distinctive flavor of grilled, roasted and baked foods develops as a result of the Maillard reaction. This is a specific type of chemical reaction that occurs in hot and dry conditions between the ...

This week Reactions is taking a look at the chemistry behind the Maillard reaction, known as the "browning reaction." Science makes your food delicious. Why does fresh, hot toast have a more complex ...

This weekend, millions of Americans will fire up the grill and cook up steaks, hot dogs, burgers and some tofu dogs (why not). Why will folks walking by the patio stop and sniff (besides the hickory ...

A reader asks: Why is food that is browned tastier than the same food cooked to the same temperature via steaming, boiling, or microwaving? Thank the Maillard reaction (which occurs most readily when ...

Things that scare me in the kitchen: mandolines, lighting a gas hob with a matchstick, onions, chicken-washing discourse, people who want to help, cooking with or without a timer, post-lasagna washing ...