Way to be, Louis-Camille.
Photo: Wikimedia Commons
You don’t look a day over crispy, as they say. The chemical reaction that makes crusty bread crusty and turns raw meat into hamburgers celebrated its 100th birthday at the International Maillard Reaction Society conference (of course) last month in Nancy, France. The reaction, named for its discoverer Louis-Camille Maillard, literally makes all kinds of food flavorful. A giant croquembouche, made of hundreds of Maillard-perfect profiteroles, was served during the festivities. [C&EN; via Chowhound]
