Cooking is a chemical ballet where heat alters molecular structures, creating new textures and flavors. Maillard reaction, not caramelization, is responsible for the browning of steak and toast, imparting complexity and depth. This reaction occurs between amino acids and reducing sugars, unfolding at higher temperatures to transform the mundane into the mouthwatering. Beyond taste, cooking neutralizes anti-nutrients, boosting food's benefits. Revel in your culinary alchemy and share your own kitchen chemistry discoveries!