What does "searing" mean in cooking?

Searing refers to the technique of quickly cooking the surface of food at a high temperature to develop a brown crust. This process typically involves using a hot skillet or griddle, where the high heat promotes the Maillard reaction, resulting in enhanced flavor and appealing color. This technique not only adds depth to the taste of proteins like meat but also creates a texture contrast by forming a savory crust that locks in juices. Searing is often used as a preliminary step before finishing cooking food via other methods, such as braising or roasting. This method is essential in both professional and home cooking, as it elevates the overall culinary experience through the development of complex flavors.