The Maillard reaction is a chemical process involving sugars and amino acids that creates complex savory flavors in cooked foods.

“you'll start to generate reactions between sugars and amino acids there's like Trace Amounts of both uh in the kind of you know meat juices essentially and that will create the myard reaction which is a lot of people's favorite food chemical reaction”

Cooking heat transforms food by breaking down large macromolecules into smaller molecules that stimulate taste and smell receptors.

“One of the things about cooking that's most important is that cooking will take those macromolecules and break down enough of them to produce small molecules that we can detect with our senses of taste and smell, and enjoy simply for that reason.”