Cooking is an Art and a Science: Maillard Browning

Chocolate. Bread crusts. Roasted meats. What do they all have in common? Maillard browning contributes to their mouthwatering flavors. Maillard browning reactions go beyond caramelization (which is the transformation of sugar when heat is applied) because they involve the interplay of carbohydrates and amino acids, the latter of which contributes hundreds of additional flavorful molecules and aromas.