14K views · 91 reactions |  The Maillard reaction was first...

Michael Laiskonis explains the Maillard reaction, and how controlling it can produce fascinating — and delicious — results (like flavorful raspberry caramels). Visit http://www.ice.edu/CHOCOLATELAB to learn more. | Institute of Culinary Education

Tips & Tidbits: The High-Speed Secret to Crispy, Healthy Cooking If the slow cooker is the "low and slow" champion of the kitchen, the air fryer is its high-energy, fast-paced counterpart. While it has "fryer" in the name, this countertop powerhouse is actually a compact convection oven that uses a high-powered fan to circulate scorching air at lightning speeds. This creates the "Maillard reaction" that yields the coveted golden-brown crunch, using up to 80% less oil than traditional deep frying