Searing is a cooking technique that involves applying high heat to the surface of food, typically meat, to create a browned crust. This process enhances flavor through the Maillard reaction, which occurs when proteins and sugars in the food react to heat. Searing is often the first step in cooking methods like braising or roasting, as it locks in moisture and adds depth to the dish. To sear effectively, a hot pan or grill is essential, often using oils with high smoke points, such as canola oil or grapeseed oil. The food should be placed in the pan without overcrowding, allowing for even cooking and proper browning. After searing, the food can be finished using various cooking methods.