The Maillard Reaction: What It Is and Why It Matters
The Maillard Reaction: What It Is and Why It Matters
Friday, January 31, 2020
The Washington Post
Part of the confusion about Maillard... is that it’s often called the browning reaction, but it’s only one type of browning, says Joseph Provost, a chemistry and biochemistry professor at the University of San Diego who co-wrote “The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking.”