The Maillard reaction is arguably the world’s most beloved chemical process. Cooks learned long ago that raw, unappetizing ingredients such as potatoes and grains can be turned into toasty treats with ...

A new warning about the health risks of eating browned potatoes and burnt toast draws a link between a chemical called acrylamide and an increased risk of cancer. The warning comes from the United ...

Crispy french fries are the best french fries, one may (correctly) argue, but they're also more likely to contain a chemical called acrylamide, which the U.S. Food and Drug Administration reminds ...

Scientists have produced acrylamide for decades — but the compound has only attracted widespread attention in the last decade. To the vast majority of Canadians, acrylamide meant nothing, until ...