Maillard reaction

American  

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

See Examples For:

Maillard reaction

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

Then, and only then, does Smith fry the patty, obsessively ladling rendered beef fat over the meat until the surface caramelizes to wring out that Maillard reaction.

From Seattle Times ● Apr. 27, 2023

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

From Washington Post ● Jul. 20, 2022

Though similar, caramelization happens at a higher temperature than the Maillard reaction and to sugars instead of proteins.

From Salon ● Jan. 13, 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