Maillard reaction

This term describes the specific chemical process that occurs when heat causes sugars and proteins to react, creating the brown crust and complex aromas associated with roasting, searing, and baking. It is distinct from simple caramelization, which involves only the pyrolysis of sugar without the presence of amino acids.

In culinary and food science contexts, the term is used to explain why certain cooking techniques, such as high-heat searing, are preferred for flavor development. It is a technical term typically found in gastronomic textbooks, scientific journals, and professional cooking guides rather than casual conversation.