The Secret Ingredient in Both Meat and Bread: The Maillard Reaction

Guest post by Steven Du

The flavor reaction. What makes bread crust brown and tasty? What makes the smell of searing meat so savory and delicious? How can grill marks and black crust on meats supply such a flavor punch?

Three words: the Maillard reaction.  This simple reaction creates thousands of flavonoids that impart food with flavors that make us come back for more every time. The essential components of the Maillard reaction are protein and sugars that lead to flavonoids that make

Leave a Reply