Searing, or burning, is a cooking technique that involves applying high heat to the surface of food, typically meat. This process creates a browned crust, enhancing flavor through the Maillard reaction, which occurs when proteins and sugars react under heat. Searing is often the first step in cooking methods like braising or grilling. The high temperature used in searing can also help to lock in moisture, making the food juicier. Commonly used for cuts of beef, pork, or chicken, searing is an essential skill in culinary practices, contributing to both taste and texture in finished dishes.