Maillard reaction

[ mahy-yarree-ak-shuhn, mahy-yard, mahy-lard ]

  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.

  • Also called brown·ing re·ac·tion [brou-ning ree-ak-shuhn] /ˈbraʊ nɪŋ riˌæk ʃən/ .

Words Nearby Maillard reaction Unabridged Based on the Random House Unabridged Dictionary, © Random House, Inc. 2024