The Maillard reaction is a chemical process that occurs when proteins and sugars in food are heated together. This reaction is responsible for the browning and development of complex flavors in cooked foods, such as grilled meats, baked bread, and roasted coffee. It typically begins at temperatures above 140°C (284°F) and is a key factor in creating appealing aromas and tastes. This reaction is named after the French chemist Louis-Camille Maillard, who first described it in 1912. The Maillard reaction is important in cooking and food science, as it enhances the sensory qualities of many dishes, making them more enjoyable to eat.