A common chemical reaction often utilized by the forces of good and evil in food preparation. Caused by the condensation of an amino acid with a simple sugar, usually in the presence of heat. The end result of the process is a series of chemicals called melanoids which are responsible for the dark color and cooked / roasted / burnt flavors and smells. It's what makes bread brown, dark beers dark, and your well done steak brown all the way through.

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