Recipes
Maillard Reaction vs. Caramelization: How Bakers Can Tell Them Apart and Control Browning
The golden crust on your bread and the deep amber of your caramel come from two different chemical reactions. Understanding the Maillard reaction (sugar + amino acid) and caramelization (sugar alone) is key for bakers to control flavor and browning.
Hana Washington·October 25, 2026
