The Maillard Reaction is named after Louis-Camille Maillard, a French chemist who was studying the “browning effect” in 1912. The reaction, or Maillard browning is responsible for the flavors and aromas created when food is heated enough that the amino acids (the building blocks of proteins) and carbohydrates (the building blocks of sugars) start to dance together, resulting in complex flavor that would be impossible without prolonged exposure to high heat. During the process, the surface of the food starts to brown and get crunchy. It develops a richness and depth of flavor and texture that cannot be produced by wet cooking methods like steaming or braising. The list of foods improved by Maillard reaction cooking is endless and different foods react in distinct ways.

In this video, T. Hasegawa discusses the science behind the Maillard reaction and the unique way reaction flavors are created.

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