Caramelization

Caramelization is really a mis-used term. We all know that it means "browning"but it actually only applies to the browning of sugars. When you brown proteins, what you are seeing is actually something called the "Maillard reaction". This is the correct chemical term for what is happening. What's important though, is that browning increases flavor. Whatever we call it, it does make things taste better and that's what counts!