The process of something turning brown or darker in color; in cooking, to cook something until its surface browns.
From 'brown' (the color), which comes from Old English 'brun' and Old Norse 'brúnn'. The word referred to a natural earth color and has been used for thousands of years.
In cooking, browning creates the Maillard reaction—a chemical process where proteins and sugars bond at high heat, creating hundreds of new flavors. It's why searing a steak brown tastes better than boiling it—chemistry makes flavor.
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