---
title: "Maillard reaction: what it means in cooking — Tiny Plates"
description: "The Maillard reaction is the browning of protein and sugar under heat. It gives seared steak, bread crust, roasted coffee and fried onions their flavor."
url: "https://www.tinyplates.dev/glossary/maillard-reaction"
---

# Maillard reaction

The Maillard reaction is the browning of protein and sugar under heat. It gives seared steak, bread crust, roasted coffee and fried onions their flavor.

Also called Maillard browning, Browning.

The Maillard reaction is a set of chemical reactions between proteins and sugars that happens when food is heated. It turns surfaces brown and creates hundreds of new flavor and aroma compounds: the savory crust on a steak, the crust of bread, toasted nuts, roasted coffee and fried onions. It is named after the French chemist Louis-Camille Maillard, who described it in the early 1900s.

## How to do it

1. Dry the surface. [Pat](https://www.tinyplates.dev/glossary/pat-dry) meat and vegetables dry, or let them air-dry in the fridge. Water keeps the surface near 100°C (212°F), too cool for fast browning.
2. Use high heat. Browning is quick above about 140°C (285°F). [Sear](https://www.tinyplates.dev/glossary/sear) in a hot pan, [roast](https://www.tinyplates.dev/glossary/roast) at 200°C (400°F) or more, or broil.
3. Do not crowd the pan. Crowded food steams instead of browning.
4. Leave food still long enough to form a crust before turning it.

## How to tell it is done

The surface is a deep [golden brown](https://www.tinyplates.dev/glossary/golden-brown) and smells roasted, nutty and savory. Food often releases easily from the pan once a crust forms.

## Why it works

Heat makes amino acids from proteins react with certain sugars. These reactions build brown pigments and many flavor compounds. Different foods have different proteins and sugars, so seared beef, toast and chocolate all taste different. A slightly alkaline surface browns faster, which is why pretzels are dipped in an alkaline bath and some recipes add a pinch of baking soda to onions.

It is different from [caramelization](https://www.tinyplates.dev/glossary/caramelization), which needs only sugar and higher temperatures.

## Common mistakes

* Putting wet meat in the pan, which gives gray, steamed meat.
* Using a pan that is not hot enough.
* Moving food too often.
* Going too far. Past brown comes black, which tastes bitter and burnt.

## In recipes

"Brown the meat", "sear until a crust forms" and "toast until golden" all ask for the Maillard reaction. The browned bits left in a pan are called the [fond](https://www.tinyplates.dev/glossary/fond).

## Related terms

* [CaramelizationCaramelization is the browning of sugar under heat, which turns it from plain sweet to rich, nutty and a little bitter. It is not the Maillard reaction.](https://www.tinyplates.dev/glossary/caramelization)
* [SearSearing browns the surface of meat or fish in a very hot pan to build a deep, flavorful crust. It adds flavor but does not seal in juices.](https://www.tinyplates.dev/glossary/sear)
* [FondFond is the layer of browned, stuck-on bits left in a pan after searing or roasting. Dissolved with liquid, it gives pan sauces and gravy their flavor.](https://www.tinyplates.dev/glossary/fond)
* [Pat dryTo pat dry is to blot the surface of meat, fish or vegetables with paper towels before cooking. A dry surface browns well and does not spit in hot oil.](https://www.tinyplates.dev/glossary/pat-dry)
* [Golden brownGolden brown is the deep, even gold color food turns as it browns in the oven or pan. It signals flavor from browning and that baked goods are cooked.](https://www.tinyplates.dev/glossary/golden-brown)
* [RoastRoasting cooks meat or vegetables uncovered in a hot oven, so dry heat browns the outside and concentrates flavor while the inside cooks through.](https://www.tinyplates.dev/glossary/roast)

[More in kitchen science](https://www.tinyplates.dev/glossary/category/kitchen-science)[Every term from A to Z](https://www.tinyplates.dev/glossary)