What is the role played by the phenyl group in a Maillard reaction? Does it change the reactivity in any way?

Are there any ways to remove toxic mercury from fish without impacting the the taste and flavor of fisH?

What is it about fruit sugar that's different from refined sugars? The difference is in the details.

How are foods like Kozy Snack rice pudding capable of having a shelf-life of 70 days in the refrigerator?

Inosinates are often found in animal products. But are they found naturally in the living tissues of animals?

Bay leaves give a subtle flavor to soups and stews. Do they do this through the sixth taste, kokumi?

What's the best way to hydrolyze guar gum into galactose using home equipment?