Getting a good sear, or browning, on any meat doesn’t just add flavor, it helps with texture, too. And the key to getting that browning is achieving the Maillard Reaction. To do that ...

But did you know that there are also different kinds of crab meat as well — specifically white and brown crab meat? While this might remind you of how poultry is split into light and dark meat ...

Adding the savory flavor Although the texture is essential, meat also has a distinctive savory and umami flavor. A set of chemical reactions called Maillard browning helps develop the complex, rich ...