Did you know that the Maillard reaction, responsible for the tempting brown crust on seared meats and the toasty flavor of baked bread, is a chemical reaction between amino acids and reducing sugars? It's not just heat browning food but a complex and flavor-packed transformation occurring around 140-165°C (284-329°F). This reaction is why grilled foods have that irresistible umami taste. Have you encountered other examples where chemistry plays a starring role in your cooking? Share your flavorful science encounters in the kitchen!