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Why the Maillard Reaction Makes Everything Delicious

Reactions is a show that uncovers the chemistry all around us. We answer the burning questions you’ve always wanted to ask, blending the worlds of science and every-day life.

Why the Maillard Reaction Makes Everything Delicious

Season 3 Episode 26 | 2m 53s

Science makes your food delicious. Why does fresh, hot toast have a more complex flavor than plain bread? Why does cooking raw food in general result in mouthwatering smells and a rich taste? The answer lies with the Maillard reaction, also known as the “browning reaction.” The chemistry behind this reaction is responsible for those good smelling steaks.

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