ADVERTISEMENT
See Inside Scientific American Volume 309, Issue 3

Why Does Cooked Food Taste Good? [Video]




Scientific American

More In This Article

A chemical reaction discovered by French chemist Louis Camille Maillard (1878-1936) is responsible for the delicious flavors present in everything from baked bread to steak.Scientific American's Michael Moyer gives us a bite-size explanation.

Watch the video below

 

Scientific American Dinosaurs

Get Total Access to our Digital Anthology

1,200 Articles

Order Now - Just $39! >

X

Email this Article

X