Maillard Reaction

Etymology

Named for French physician and chemist Louis-Camille Maillard, who first described the reaction between amino acids and reducing sugars in 1912 — an eponym. Its central importance to flavor was recognized only decades after his death, when food scientists traced roasted aromas back to his work.

noun phrase · /my-YAR ree-AK-shun/
The chemical browning that occurs when proteins and sugars meet high heat, producing hundreds of new savory, roasted flavor compounds.
What it names
The deliciousness of a seared steak, toasted bread, roasted coffee, and crispy chicken skin — the single reaction behind “browned equals tasty.”
Example
Pat the meat dry first, or steam will prevent the Maillard reaction and you’ll get gray, flavorless beef instead of a deep brown crust.
Related idea
Often confused with caramelization, which browns sugar alone; the Maillard reaction needs protein too, which is why it yields meatier, more complex flavors.