Louis-Camille Maillard was a French chemist born on October 4, 1878, and he is best known for discovering the Maillard reaction. This chemical reaction occurs between amino acids and reducing sugars when food is cooked, leading to the browning and development of complex flavors in various foods. Maillard's work significantly impacted the fields of food science and culinary arts. His research helped explain how cooking methods, such as roasting and grilling, enhance the taste and appearance of food. Maillard passed away on September 12, 1936, but his contributions continue to influence cooking and food technology today.