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EFSA has confirmed previous evaluations that, based on animal studies, acrylamide in food potentially increases the risk of developing cancer for consumers in all age groups. Acrylamide in food is produced by the Maillard reaction, the same chemical reaction that browns food and makes it...
We all know bacon is delicious, but what is it about cooking bacon that makes it smell so tantalising? In the American Chemical Society’s (ACS’) latest Reactions video, the team puts its nose into everyone’s favourite breakfast, anytime, food.
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Everybody loves caramelised onions - and here's a great tip on using a touch of simple chemistry to speed up the cooking process.
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Billions of people around the world today will unknowingly perform a chemical reaction first reported 100 years ago. And the centennial of the Maillard reaction — which gives delightful flavour to foods ranging from grilled meat to baked bread to coffee but also has some...