This may come as a surprise to you, but you are currently cooking. More specifically, you are browning, just like a slice of bread in the toaster. Inside our body, from the moment we are born, things literally brown, albeit very slowly. When scientists look at the rib cage cartilage of babies, it’s white. Once a human reaches 90 years old, that same cartilage is brown. In 1912, a French chemist by the name of Louis-Camille Maillard described and gave his name to this phenomenon, now known as the Maillard reaction. He discovered that browning happens when a glucose molecule bumps into another
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