Often times the goal of a cooking method or technique is to achieve a brown color. Grilling, roasting, sauteing, searing, etc. etc., all processes undertaken to give color ingredients.
Brown food tastes better; we see the color in cooked foods and subconsciously are drawn to it. Charred steak, roasted vegetables, caramel sauce, toasted bread, golden brown fried potatoes; they all look very appetizing. Our brains know it, but does our mind understand it?
Let me try to explain. There are two types of browning: