And the key to getting that browning is achieving the Maillard Reaction. To do that, you need heat. Let’s dive into this chemical reaction and what it does for your food. We love answering ...

In the thick of these pipes, wheels, levers and dials is Savannah Coffee Roaster's superstar, an imposing Probat drum L-25 ...

If you've noticed dark specks in your Kirkland Signature milk, you aren't alone. But what are they, and do you need to be ...

A slice of toast with burnt edges, smeared with jam. Charred vegetables from the grill. Burnt-to-a-crisp marshmallows ...

You will be redirected to our submission process. The Maillard reaction (MR) is a non-enzymatic browning process central to food quality, significantly influencing characteristics such as flavor, ...

The journey to a perfect steak begins at the butcher shop (or let’s be real, your local grocery store). Look for a cut that’s ...

The Maillard reaction also changes the color and flavor of food containing protein and sugars when cooked at high heat. The result is the irresistible flavors you crave, such as roasted coffee and ...

There’s a little slice of culinary heaven tucked away in White Marsh, Maryland that has locals setting their GPS and ...

Scientists used fluid dynamics to learn how to get the most flavor from pour-over coffee. By Katrina Miller More than a billion cups of coffee are consumed daily: French-press, espresso ...