Flavor and Wellness

Browning Reaction

1 article

Close-up of a steak showcasing the deep brown, textured crust formed by the Maillard reaction during cooking.

What is the Maillard reaction chemical process in cooked foods?

At temperatures between 140 and 165 °C (284 to 329 °F), the Maillard reaction orchestrates a rapid transformation.

Isabella Cortez·May 11, 2026