The so-called Maillard Reaction is key to any chef's success. What happens to a food when it undergoes this reaction?

The Maillard Reaction is responsible for making steaks brown, coffee roasted, and cookies crispy on the bottom. Essentially, it's a series of chemical reactions caused by heat that the proteins and sugars in your food, making them appear charred, browned, and taste "cooked".

Asked by Tom Cohen · Last updated 5 years ago · 1.9K views