noun
A type of non-enzymatic browning reaction that typically occurs when foods are cooked at high temperatures
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The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned foods their desirable flavor.
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When you sear a steak on high heat, you're actually causing the Maillard reaction to occur, which makes it taste so good.
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Cooking the meat until it gets that nice crust is all thanks to the Maillard reaction.
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Just like how a good friendship develops over time, the Maillard reaction slowly transforms food into something delicious.