What's Maillard reaction and why everybody talks about it

If you are foodies and followers of food blogs (and if you are reading this blog, probably you are :)), you might have heard about Maillard reaction. Let’s admit it, Maillard reaction is as trendy as the last color of the season and should be in the vocabulary of each foodie ;) And given that I am part of the club scientist-that-enjoy-cooking, I didn’t want to fall behind. You see, if you do not have a post dedicated to Maillard reaction, you are missing the basic concepts ;)

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Maple and walnuts brittles: the recipe

In past, maple syrup was obtained by boiling the maple water collected from the trees. The process allows the evaporation of water and the concentration of sugars. During the boiling the sugars caramelize and reacts with the amino acids present in the maple water, which gives the syrup the typical amber color.

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