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.
More to explore:
Why Does Food Taste Delicious
[ Ссылка ]
Case for (Very) Early Cooking Heats Up [Preview]
[ Ссылка ]
--
WATCH more Instant Egghead: [ Ссылка ]
SUBSCRIBE to our channel: [ Ссылка ]
VISIT ScientificAmerican.com for the latest science news: [ Ссылка ]
![](https://s2.save4k.ru/pic/c7WI41huAok/maxresdefault.jpg)