The Maillard Reaction, A Cook’s Best Friend

I’m willing to bet you are not only familiar with the Maillard (pronounced my-YAR) Reaction, you are probably a big fan. Do you love the smell of toast, bread baking or fresh coffee? How about the flavor of a perfectly grilled steak, roasted potatoes or popcorn? If your mouth watered at thought of those (or almost any other roasted, toasted or fried food), you can … Continue reading The Maillard Reaction, A Cook’s Best Friend

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