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A growing body of research suggests that how you cook your food — not just what you eat — may influence health and longevity.

The same high-heat methods that give steak its smoky crust, roast chicken its crispy skin, french fries their golden coating and pastries their browned edges also trigger complex chemical reactions in food.

When natural sugars react with proteins at high, dry heat, they create what's known as the Maillard reaction, the process responsible for rich flavors, aromas and deep caramel colors, according to multiple sources.

COCOA EXTRACT COULD SLOW AGING PROCESS IN OLDER ADULTS, 'PROMISING' NEW STUDY FINDS

But the same reaction also produces potentially harmful compounds, including one known as advanced

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