Caramelization is a cooking process that occurs when sugars are heated, causing them to break down and develop a rich, brown color and complex flavors. This transformation typically begins at around 320°F (160°C) and can enhance the taste of various foods, such as onions, sugar, and fruits. During caramelization, the sugar molecules undergo chemical changes, resulting in the formation of new compounds that contribute to the sweet, nutty, and slightly bitter flavors associated with caramel. This technique is commonly used in desserts, sauces, and savory dishes to add depth and richness to the overall flavor profile.