What is the process of "caramelization"?

Caramelization is fundamentally the process of heating sugar, which causes it to break down and develop a rich brown color, along with a complex flavor profile. This transformation is not simply about browning; it involves a series of chemical reactions that occur when sugar is heated to a certain temperature, typically starting around 320°F (160°C). As the sugar heats, its molecules undergo changes that create a range of flavors, from sweet to nutty, and generate a visual appeal through its golden to deep amber hues.

This process is essential in various culinary applications, as it enhances not just the flavor but also the overall aesthetics of dishes, desserts, and confections. The development of these flavors is why caramelization is utilized so widely in cooking, especially in desserts like caramel sauces, candies, and even savory dishes that benefit from a touch of sweetness and depth.

The other options, while related to cooking techniques, do not describe caramelization accurately. Marinating focuses on infusing meat with flavors through acidic solutions, boiling vegetables is about cooking them with water to soften, and grilling introduces smokiness to food but is distinct from the caramelization of sugars.