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The Maillard reaction is a culinary phenomenon that occurs when the amino acids in protein are heated, producing complex flavors, aromas and browning.| The Spruce Eats
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With so many types of oil available, choosing the best oil for deep-frying can be overwhelming. We factor in all the variables to come up with the best one.| The Spruce Eats
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Sautéeing is a common cooking technique using a very hot pan and a small amount of fat. The goal is for the food to brown and cook quickly and evenly.| The Spruce Eats
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Here are the cooking oil smoking points you need to know. Unlike other liquids, the boiling point of oil is not as important in the kitchen as its smoke point.| The Spruce Eats