How does the cooking method impact so much on the actual taste of the food?

Question

Obviously I’m not talking about what you add during the different preparations, but just about the way you cook something.

Like boiling VS roasting broccoli. Boiled broccoli smells and tastes like death and despair, but the second you roast them they’re absolutely delicious.

Or eggs, hard boiled eggs taste completely different from when they are cooked in a pan.

Or again meat, roasted meat is completely different from boiled meat even if you add little to no other ingredients during the cooking process.

In: Other

Answer 1

There’s something called a Maillard reaction involving browning food, browning happens when you roast in the oven or sear in a pan on the stove, that intensifies the flavor of food. You can’t get that when you oil or steam something.