The Maillard reaction is what happens when proteins and sugars are heated above 300°F—the amino acids break down, recombine, and create entirely new flavor compounds. Unlike caramelization, which is purely sugar breaking down, Maillard produces savory, umami-rich flavors. It's responsible for the crust on bread, the brown on roasted coffee beans, and the depth in beef stock reduced for hours. Temperature matters obsessively. Below 300°F, Maillard barely happens. At 350°F, it accelerates. Too dry, and you get burning instead of browning; too wet, and the surface steams instead of browning. This is why you pat meat dry before searing and why you don't crowd the pan. "If your steak is crowded with others, steam rises and you get a gray, boiled texture instead of a crust." The reaction also works on vegetables—roasted carrots develop sweetness through Maillard, not from added sugar. Home cooks often undersalt during cooking, which ironically reduces Maillard because salt helps draw moisture to the surface where it can evaporate. Season early, let the protein sit uncovered for 20 minutes to dry, then sear aggressively. Once you understand Maillard isn't luck but chemistry, every braise, steak, and vegetable roast improves.