The Secret Ingredient in Both Meat and Bread: The Maillard Reaction

Canadian Bacon Donut Complimentary of Portobello Cafe in Whistler, Canada. This donut provides many examples of the Maillard reaction. When frying the donut batter, high temperatures promote browning of the dough and also impart crispiness. Secondly, the bacon! The flavors in bacon are the result of Maillard reaction products. The browning of the bacon creates and releases flavnoids. (Credit: Steven Du)