Ever wondered why bacon is so irresistible? The secret is smoke and Maillard reaction. When bacon is smoked, the wood imparts subtle sweet and savory notes that deepen its flavor. Then, when it's cooked, the Maillard reaction creates complex, caramelized flavors and that signature golden-brown color.

Next time you bite into a crispy slice, you're tasting layers of science and tradition working together. Pairing it with something sweet, like caramelized onions, enhances the flavor even more (a trick your taste buds will thank you for!).

What is Maillard reaction?

The Maillard reaction happens when proteins and sugars in food meet heat, creating the golden-brown color and complex flavors we love in cooked meat, bacon, and toasted bread. It's what gives burgers their savory crust, bacon its nutty aroma, and even a toasted bun a subtle, rich flavor. Simply put, it's the science behind that irresistible "just-cooked" taste.