#chemistry

Koji (Aspergillus oryzae) is the mold used to make sake, miso, soy sauce, and mirin. It produces amylases (break down starches) and proteases (break d…

An emulsion is a stable mixture of two immiscible liquids (usually fat and water) held together by an emulsifier. Mayonnaise, hollandaise, vinaigrette…

Umami was proposed as a fifth basic taste by Kikunae Ikeda in 1908, who isolated glutamate as the compound responsible for the savory quality of kombu…

The Maillard reaction is responsible for the browning of meat, bread crusts, coffee, and dozens of other foods. It's a cascade of reactions between am…