I love that it feels like more people know more about food than ever before – and not just because it’s good for business! Understanding cooking methods, and why certain things happen the way they do, ...

The Maillard reaction – most famously known for its role in browning meat and caramelizing sugars during cooking – may have played an important role in protecting early life, new research has found.

A chemical reaction that gives flavour to cooked food may lock away millions of tonnes of carbon in the seabed each year. The process might even have helped create the conditions for complex life to ...

The distinctive flavor of grilled, roasted and baked foods develops as a result of the Maillard reaction. This is a specific type of chemical reaction that occurs in hot and dry conditions between the ...

The Maillard reaction, rooted in gastronomy, originates from the work of French chemist Louis Camille Maillard. He discovered that heating compounds with amino and carbonyl groups triggers reactions, ...

From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or ...