PHOTOS from The Master Reaction: Maillard

From BBQ to Bread, one chemical reaction truly governs how food tastes when cooked. Named after the French chemist trying to figure out how to synthesize food in a lab in 1912, the Maillard reaction governs how food tastes when subjected to high heat. Noms likes roasted meats, tangy sourdoughs, crunchy french fries, and a rich cup of coffee all are possible because of the unique reaction of the amino acids found in proteins and different sugars present in common foods.