Heat and browning
Caramelization
JA: カラメル化(カラメルか)FR: Caramélisation
The browning of sugars under heat — distinct from the Maillard reaction.
What it means in a kitchen
Caramelization starts at around 160°C and runs purely on sugar — no proteins required. It gives onions their slow-cooked sweetness, the rim of a crème brûlée its glassy snap, and a roasted carrot a complexity it never had raw.
Common misunderstanding
Calling all browning "caramelization" hides the fact that most cooked browns are actually Maillard — sugars alone need much higher temperatures.
Example
Onions caramelize over 45 minutes at low-medium heat. Same onions over high heat brown via Maillard in 5.