It’s all thanks to something called the Maillard Reaction. In 1912, chemist Louis Camille Maillard was the first to describe the magical transformation that happens to food when it’s cooked at ...

Here’s why. In 1912, the French scientist Louis Camille Maillard discovered a chemical action between certain amino acids and certain sugars when extreme heat is added (in this case, the heat ...

This lack of clear definition of what melanoidins are chemically is one of the reasons why, in the 21st century, 107 years after their first description by the French chemist Louis Camille Maillard, ...