How the Maillard Reaction Transforms Your Favorite Foods
When you grill a steak or bake a loaf of bread, the Maillard reaction is at work, transforming raw ingredients into flavorful, aromatic sensations. This chemical reaction between sugars and amino acids creates rich, complex flavors, which are vital to achieving that sought-after browning effect. Understanding this process can help improve cooking techniques, especially for those who experiment in the kitchen with precise instruments—often sourced from reliable lab equipment suppliers in India.