Maillard browning

noun

The formation of brown pigments as part of the Maillard reaction.

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Meanings

nounMaillard browning (uncountable)
  1. uncountableThe formation of brown pigments as part of the Maillard reaction.

    Frying and sautéing are methods that heat foods for the most part by conduction from a hot, oiled pan, with temperatures between 350 and 450°F/175–225°C that encourage Maillard browning and flavor development.

    2004, Harold McGee, chapter 14, in On Food and Cooking: The Science and Lore of the Kitchen, Scribner, →ISBN
Cite this entry
APA

Maillard browning. (n.d.). In WatkinsX Dictionary. Retrieved November 4, 2026, from https://dictionary.watkinsx.com/word/Maillard%20browning

MLA

“Maillard browning.” WatkinsX Dictionary, https://dictionary.watkinsx.com/word/Maillard%20browning. Accessed November 4, 2026.

Chicago

WatkinsX Dictionary, s.v. “Maillard browning,” accessed November 4, 2026, https://dictionary.watkinsx.com/word/Maillard%20browning.

Source: Maillard browning on Wiktionary, CC BY-SA 4.0.