Maillard Reaction: Why Your Food Tastes So Good After Cooking
The Maillard reaction is the magic behind that delicious crust on your roasted vegetables or grilled chicken. When heat is applied, sugars and amino acids in the food react to produce new, complex flavors and rich aromas. This essential process enhances the taste of your food, a fact that culinary scientists study with precise lab equipment, often sourced from trusted suppliers across India.