Toast becomes brown because of the Maillard reaction, which is a chemical reaction between amino acids and reducing sugars that creates melanoidins. It’s named after the French chemist Louis-Camille Maillard.

The word toast comes from the Latin torrere, meaning “to burn.”

In German, Toast can refer to either toasted bread or bread intended to be toasted.

Toast used to be made over an open flame until the invention of the electric toaster by GE in 1909.

The ancient Egyptians had a primitive method of toasting using hot stones as early as 2600 BC.

French toast isn’t actually French—it dates back to Roman times, when it was called pan dulcis.

There is actually such a thing as toast art, where artists use various heating techniques to create images on bread.

A piece of toast with the image of Jesus was listed on eBay for $25,000 but was not sold.

Toast may not be entirely good for you, as it contains acrylamide, a substance suspected of being a carcinogen.

Physicists have determined that the phrase “toast always lands butter side down” has some truth to it, and it’s largely due to the height of the table.