Maillard Reaction

By Liam O'Brien


  1. The Maillard Reaction is the phenomenon that occurs when amino acids and sugars are heated at high temperatures, resulting in the incredible aromas, flavors, and colors of our food.

What Is the Maillard Reaction? - Instant Egghead #44

Importance of the Maillard Reaction

Proving to be an essential aspect of the cooking process, the Maillard Reaction is credited for the wonderful array of flavors and aromas we encounter in our culinary endeavors. Ever wonder where the delectable piece of steak on you plate received its distinctive flavor? Ever thought of where the crispy texture of the bun on your burger came from, or how the extraordinary aroma of that plate of cookies on your kitchen table originated? The answer is the Maillard Reaction.