TIME Food & Drink

Why Does Pizza Taste So Delicious? Allow Science to Explain

A look at the chemical reactions that lead to that magical, magical taste

A few months back, an intrepid team of scientists declared that mozzarella is the best cheese for pizza because it melts, bubbles and browns better than any other varieties. Now, some other scientists from the American Chemical Society have taken an even closer look at the chemistry of everybody’s favorite cheesy food with this new video, part of the organization’s Reactions series.

“Whether it’s a plain cheese, a deep-dish stacked with meats or a thin-crust veggie delight, there’s just something about pizza that makes it delicious,” the video description explains. “There’s a lot of chemistry that goes into everything from dough to sauce to toppings to, of course, cheese.”

In particular, as the video explains, there’s something called the Maillard Reaction at work — and that’s what we all have to thank for the magical taste we encounter in every bite.

Your browser is out of date. Please update your browser at http://update.microsoft.com


YOU BROKE TIME.COM!

Dear TIME Reader,

As a regular visitor to TIME.com, we are sure you enjoy all the great journalism created by our editors and reporters. Great journalism has great value, and it costs money to make it. One of the main ways we cover our costs is through advertising.

The use of software that blocks ads limits our ability to provide you with the journalism you enjoy. Consider turning your Ad Blocker off so that we can continue to provide the world class journalism you have become accustomed to.

The TIME Team