Engineering Better Browning

Once you understand the Maillard reaction, you can hack it. Adding a thin layer of baking soda to onions raises the pH and dramatically speeds up browning — that is why caramelized onions cook faster with a pinch.

Reducing sugars like glucose and fructose react faster than sucrose. Brushing bread with milk before baking adds both lactose (a reducing sugar) and proteins, giving the crust a deeper brown and richer flavor.