© 2024 WHRO Public Media
5200 Hampton Boulevard, Norfolk VA 23508
757.889.9400 | info@whro.org
Play Live Radio
Next Up:
0:00 0:00
Available On Air Stations

The Maillard Reaction: The Science of the Sizzle

Cooking means so much more than just heating up. When you grill a piece of meat, roast coffee beans, or sautée vegetables, the taste, smell, and appearance of the ingredients change, right? But why? When you grill, roast, or sauté, your delicious meals are actually the result of a chemical reaction called  Maillard. It is a result of a series of reactions between amino acids and sugars.

Doctor Michael Mosely expands on this further in this clip of BBC’s Food-Delicious Science.