why does browning on food, such as grill marks or roasting, taste so good?
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Caramelization. I’m not approaching this from a chemical background but a culinary background. When sugar is exposed to the right level of heat, a chemical reaction occurs that makes that item taste far sweeter. You can observe this in sugar (made into caramel), bread (made into toast), some types of beer can also taste like caramel/ butterscotch – same deal. Almost anything you eat or drink contains at least a little sugar. After all, sugars are the reason plants and animals are able to even survive!
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