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Take, for example, the humble cheese pizza, which is deliciously greasy with a generous layer of caramelized mozzarella cheese.

These ingredients don’t just sweeten—they caramelize, forming that coveted glossy, crackly crust.

Honestly, I barely gave a caramelized fig about wee Toby being held hostage.

The smell of caramelized onions, garlic and tomato sauce perfumes the air.

Samin Nosrat breaks down onion transformation in "Salt, Fat, Acid, Heat": “The longer you cook onions, the deeper their flavor will be. But you don’t need to caramelize every onion you cook.”