Since Walter White cooked, he should have called himself "Maillard".

Is the Maillard Reaction basic food science? Few people are creating recipes, and if you're just following them, you don't need to know it to produced good food. Heck, people cooked for millennium before Maillard identified the reaction.

Still, it had a "moment" a couple of years ago when it seems as if I saw it everywhere. Maybe the downvotes are just from fans of uncertainty.