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The Complete Guide to Caramelization vs. Maillard Reaction Last weekend, I splurged on a premium steak to cook at home, but for some reason, it just didn't have that restaurant-quality flavor. The surface was a beautiful brown, but something felt missing. After wondering what went wrong, I had a lightbulb moment: I didn't understand the difference between the 'Maillard reaction' and 'caramelization.' These two are key chemical reactions that determine a dish's flavor, and though they sound similar, they operate on completely different principles. For anyone else who dreams of cooking delicious food, I'm going to break down the crucial differences and share some pro-tips to master them! Table of Contents The Maillard Reaction: What Is It, Exactly? Caramelization: The Science of Making Caramel ...