The Maillard Reaction (pronounced my-YARD), named after French chemist Louis-Camille Maillard, is a culinary phenomenon responsible for the browning and flavor transformation in various foods ...

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 ...