Maillard reaction

American  

[mahy-yar ree-ak-shuhn, mahy-yard, mahy-lard] / maɪˈyar riˌæk ʃən, ˈmaɪ yard, ˈmaɪ lard /

noun

1. Cooking, Chemistry. the chemical reaction between sugars and proteins that occurs at high temperatures and causes food to brown, as with toasted bread or a seared steak.

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Example Sentences

The "browning" reaction that occurs when sugar and protein interact with heat, beloved among chefs, is called the Maillard reaction.

From Science Daily • Oct. 16, 2023

Stevie’s pan pizza has a spongy focaccia base and a crust etched with caramelized mozzarella to extract that Maillard reaction.

From Seattle Times • Aug. 3, 2023

One is the Maillard reaction, the same thing that gives the browned bits on roasted meats or a bread's golden crust their flavor.

From Salon • Apr. 6, 2023

Additionally, the sugars and proteins in the meat undergo the Maillard reaction.

From Washington Post • Jul. 20, 2022

You could turn to science to spell out why caramelization and the Maillard reaction make food taste better, but I prefer Nathan’s explanation.

From Los Angeles Times • Feb. 27, 2019