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What Is the Maillard Reaction?
The science of browning food — why it makes everything taste better.
The Maillard reaction is the chemical reaction between amino acids and sugars that creates browning and rich flavor.
This reaction is why seared steak, toasted bread, and roasted coffee have deep, complex flavors. It happens at higher heat, usually above 300°F, and is different from caramelization, which involves only sugar.
Kitchen Tip: Dry food surfaces before cooking to encourage better browning.