Most people see a deep brown crust and call it “caramelised.” Technically, that is often wrong. **A Maillard crust is not the same as caramelisation.** The Maillard reaction occurs when **amino acids and reducing sugars** react under heat. It creates hundreds of new flavour and aroma compounds, producing notes that can be roasted, nutty, savoury, meaty, toasted, or intensely complex. This is what helps give a properly seared steak, roasted coffee, toasted bread, fried chicken