My local grocery store just came up with some Vidalia onions. They are the best onions, and I’m cooking with them every day so I can eat them all before any go bad.
When you cook onions to the point where they brown, they become sweet tasting and great smelling. That is the Maillard reaction. Cooking meat enough gets you a similar effect. Toast. All kinds of foods.
“All sorts of things happen in this reaction. But eventually, you get to flavor town.”
Here’s a short video that gives you the science of the Maillard reaction:
How do you pronounce it? Mai yard. More or less. Skip past the “ll” part.