Cooking Science
2 articles
How-To
How to Brown Vegetables: Controlling the Maillard Reaction with Heat, Dryness, and pH
Master the Maillard reaction for deeply savory, browned vegetables by controlling temperature above water's boiling point, surface dryness, and pH. This guide explains the science and practical steps to achieve a golden-brown crust consistently.
Santiago Vargas·October 22, 2026
How-To
How to Master the Maillard Reaction for Deeper Flavor
The Maillard reaction is the chemical process responsible for the deep flavors and browning in many cooked foods. Mastering this reaction involves controlling four key variables: moisture, temperature, pH, and time, to consistently achieve delicious results.
Santiago Vargas·October 9, 2026