Why You Should Care About the Maillard Reaction in Cooking
The Maillard reaction is the secret to making your dishes taste rich and flavorful. It’s the science behind that golden-brown crust on a steak or the irresistible aroma of freshly baked cookies. This reaction adds depth to food by changing how proteins and sugars interact under heat. Whether you’re a home cook or a professional, learning about it—and using the right equipment to study it—can help you perfect your recipes. Reliable lab equipment suppliers in India make it easier to explore these reactions in-depth.