Why Brown Tastes Better

When food hits a hot pan and the sound changes, browning has started. That is where a lot of savory depth comes from.

Crowding the pan steams food instead of searing it. Wet surfaces delay browning. Medium-high heat, enough space, and a little patience usually beat another shake of seasoning.

• Pat protein dry before it hits the pan.
• Leave it alone long enough to color.
• Use the browned bits in the pan as the start of a sauce.