Take the Maillard reaction. If you’ve heard anyone talk about cooking meat, you’ve probably come across the term – and odds are you’ve come across some confusion about what it means.

When you are browning ground beef for a variety of dishes, it can enhance the flavor considerably ... if you manage to avoid ...

When it comes to browning beef for your stew, the whole is definitely greater than the sum of its parts. In this case, it saves time and tenderness if you brown the beef while it's still whole and ...

It seems to be steaming in the pot, which one would think would create a blanched and pale cut of meat, but it comes out as browned as if we had seared it on the stovetop (not that I'm complaining).

Evolution, the Maillard reaction and umami all play a role in why we like cooked meat ...

Browning creates chemical changes that develop color and flavor compounds not present when the meat is raw. Meat is composed of protein and fat, with a high portion of water interspersed among the ...

Even though you didn’t ask, I’m going to share one of my culinary peeves: cooks who don’t brown their meat thoroughly. Before offering up an eye-roll, hear me out. When a recipe calls for ...