Maillard Reaction

Why do the brown bits of roasted vegetables always taste the best? or
What’s the point of getting a good sear on a steak? or
Why is it benefecial to smash potatoes and get a greater surface area for cooking them? or
Why does a fried egg taste different than a poached one?

…you get the same answer: It’s the Maillard reaction, stupid! 

Read this great food blog,