Two especially powerful processes to note are the Maillard reaction and caramelization. Both crucially contribute to food's delicious qualities, but navigating the distinctions between them is tricky.

Have you ever fried an egg, but there wasn’t quite enough butter or olive oil to get those crispy edges? One side of the egg always seems to miss out on the greatness of the cooked fat. Well, those ...

If you're a traditional carnivore, you may treat vegetables as an afterthought, throwing some steamed green beans or broccoli on your plate just to add color. But if you have kids, they can turn ...

The caramelization from grilling enhances the natural sweetness of pears, creating a perfect contrast with the sharp, salty ...