The savory flavor and brown color of everyday bread crust, seared steaks, and roasted coffee are the result of the Maillard reaction. Named after French chemist Louis-Camille Maillard, this chemical reaction occurs between amino acids and reducing sugars when heated. Unlike simple caramelization, which involves only sugar, the Maillard reaction creates hundreds of different flavor compounds. These compounds are responsible for the complex, 'toasty' aromas we associate with cooked food. The reaction typically begins at temperatures around 285°F (140°C). If the temperature rises too high, the process transitions into pyrolysis (burning), which creates bitter flavors and charred carbon.