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The Science Behind Flavor: Maillard Reaction vs. Caramelization We explore the two fundamental chemical reactions that transform food when heat is applied. We discuss how the Maillard reaction—where protein and sugar react under heat—creates savory, deeply flavorful crusts on foods like steak and toast, while caramelization breaks down sugar to produce sweet, golden results like caramel and caramelized onions. We break down the chemistry behind each process and explain why they create such diffe
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