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The 41 pages that link to Caramelization, each with the reason it gives.

• Maillard reactionCompared with: It also browns food, but unlike the Maillard reaction it does not require amino groups.

• SucroseRelated: Heating sucrose can produce caramel’s color, aroma, and complex flavor.

• RoastingRelated: Sugar-rich vegetables and glazes develop sweetness and color through this process.

• Coffee roastingRelated: Sugar breakdown contributes sweetness, color, and aroma during roasting.

• CookingRelated: Sugar-rich foods develop characteristic color and flavor as they caramelize during cooking.

• GarlicRelated: Slow roasting softens garlic and develops sweetness alongside its sulfur compounds.

• Enzymatic browningCompared with: It requires heating sugars, unlike enzymatic browning in exposed raw tissue.

• Reducing sugarCompared with: It is another source of browning, but unlike the Maillard reaction it does not depend on reducing sugars reacting with amino compounds.

• GheeRelated: Lactose in butter’s milk solids can contribute to browning during ghee preparation.

• Maple syrupRelated: Heat-driven sugar reactions contribute to syrup's color and cooked flavors.

• DisaccharideRelated: Sucrose and other sugars can contribute to caramelization during cooking.

• SearingRelated: Sugars in seared foods can brown through this process alongside Maillard reactions.

• Tomato sauceRelated: Long cooking can deepen sweetness and browned flavors in tomato sauce.

• Food chemistryRelated: It explains sugar browning without the amino compounds required for the Maillard reaction.

• GlazeRelated: Heat can caramelize sugars in a glaze, deepening its color and flavor.

• MirepoixCompared with: Browning mirepoix changes its flavor from the softer profile of a gently cooked base.

• Palm sugarRelated: Heat can give palm sugar its characteristic dark color and cooked, complex flavor.

• CakeRelated: It can deepen flavor and color where cake sugars are exposed to high heat.

• MeringueRelated: High heat can caramelize sugar at the meringue’s surface.

• PastryRelated: It gives pastry toppings, sauces, and baked surfaces their toasted sweetness.

• ToastRelated: Sugar breakdown contributes additional color and flavor as bread heats.

• Oyster sauceRelated: Sugars in some oyster sauces can brown during high-heat cooking.

• RendangRelated: Sugars in the ingredients can brown as the sauce thickens and the mixture becomes drier.

• Apple pieRelated: Sugar exposed at the crust or filling surface can brown during baking.

• BaklavaRelated: It can add toasted, caramel-like notes where syrup or sugar concentrates during baking.

• Amadori rearrangementCompared with: It can also brown foods, but unlike the Maillard pathway it does not begin with glycosylamine formation.

• Culinary artsRelated: It explains the sweetness and aroma developed by heating sugar-rich ingredients.

• SugarRelated: Heating sugar transforms its flavor and appearance in cooking.

• ToasterRelated: Sugar transformations contribute to toast’s color and flavor alongside other browning reactions.

• Balsamic vinegarRelated: Cooking grape must creates color and cooked-sugar notes before maturation.

• CandyRelated: Heating sugar creates the color and characteristic flavors of caramel candies.

• Char siuRelated: Sugary glaze can darken and develop bittersweet notes as the pork roasts.

• Cooking appleRelated: It contributes sweetness and browned flavors in baked or sautéed apple dishes.

• Chicken tikka masalaRelated: Cooked onions and other ingredients can develop sweetness and depth through browning.

• Chocolate cakeRelated: It can deepen the flavor of the cake’s browned exterior.

• Cotton candyCompared with: Proper spinning melts sugar without the prolonged heating that causes caramelization.

• Dulce de lecheRelated: Sugar browning helps give dulce de leche its deep color and flavor.

• French onion soupRelated: Slowly cooking the onions develops the soup’s sweet, browned flavor.

• AlluloseRelated: Allulose can caramelize during heating, giving reduced-sugar foods familiar browned notes.

• BarquilloRelated: Browning contributes toasted flavors as the wafer cooks.

• Chocolate chip cookieRelated: Sugar browning adds flavor as the cookie heats and dries.