MTPR

caramelization

Flickr user, Stacy Spensely (CC-BY-2.0)

What makes cottage fries irresistible? It's the caramelization. Whenever you bake or sauté carrots, onions or potatoes in oil or butter, you're  caramelizing - or oxidizing - the vegetables' own sugars, giving them a sweet nutty flavor and brown color. Thin potato pancakes, cooked in olive oil, covered, for 5-8 minutes on each side over medium heat, are the crunchy, delicious outcome of caramelization.

Molten chocolate fudge cake, filled with marzipan, then covered in chocolate, almonds and more fudge-covered marzipan.
Flickr user, Vegan Feast Catering (CC BY 2.0)

Food Guys Greg Patent and Jon Jackson explore candy-making, caramelization, and the chemistry of cooking with sugar.