According to those who tried it last week, lab-grown beef doesn't really taste like meat. So what exactly gives meat its flavor and makes us beg for more? We’ve long known why ice cream and chocolate ...

From tailgaters to world-class chefs, it’s something that anyone who’s ever cooked, grilled or fried can thank for giving food that extra kick. This week, we’re exploring the “Maillard reaction”. * ...

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 ...

Imagine you’re attending an outdoor barbecue or tailgate party this summer. You’re sipping on an iced coffee mocha, others are drinking iced tea, family and friends are grilling smoked sausage or ...

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 ...

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, ...

Why does fresh, hot toast have a more complex flavor than plain bread? Why does cooking raw food in general result in mouthwatering smells and a rich taste? The answer lies with the Maillard reaction, ...