Not all mezcal is smoky, but many varieties are. How does the agave spirit get that smoke-filled flavor? The secret comes ...

Hash browns are surprisingly difficult to get right. This is one culprit you may not be paying close enough attention to.

A growing body of research suggests that how you cook your food — not just what you eat — may influence health and longevity.

AGEs form during cooking when sugars react with proteins or fats at high temperatures in a process called the Maillard reaction, the same one that gives browned food its flavor and color. “Dry heat ...

A nice slice of hot toast tastes infinitely better than a boring old piece of bread to most people. But the reason why is down to a complex chemical process. The answer lies with something called the ...

The distinctive flavor of grilled, roasted and baked foods develops as a result of the Maillard reaction. This is a specific type of chemical reaction that occurs in hot and dry conditions between the ...

Imagine you’re attending an outdoor barbecue or tailgate party this summer. You’re sipping on an iced coffee mocha, others are drinking iced tea, family and friends are grilling smoked sausage or ...