The Maillard Reaction (pronounced my-YARD), named ... baked goods like pizza or dinner rolls have that “fresh out of the oven” aroma. Caramelization requires sugar versus amino acids.

and as an oven preset—in the first place? The magic of cooking at 350 degrees isn’t magic at all, but chemistry. It is, for example, the level associated with the Maillard Reaction ...

I am a toast fanatic—I never met a piece of bread that wasn’t improved by the Maillard reaction ... looked less like a traditional toaster oven—the usual stainless finish with myriad ...

Such high heat brings to the dish “wok hei,” or breath of the wok, the flavors from the smoke and Maillard reaction ... that with a standard restaurant oven’s 25,000 to 50,000 BTUs, he ...