+The Maillard reaction is a complex chemical ballet between [Amino Acids](/wiki/amino_acids) and reducing sugars, ignited by heat. This non-enzymatic browning process creates a symphony of rich, savory flavors and appealing golden-brown colors in countless cooked foods, from seared meats to baked bread, shaping our culinary world. It's a fundamental principle of [Food Chemistry](/wiki/food_chemistry).
+## See also
+- [Browning](/wiki/browning)
+- [Caramelization](/wiki/caramelization)
+- [Cooked Food](/wiki/cooked_food)