Maillard's Reaction to Browning

Could there be a worse culinary term for such an important technique. "Browning" it just doesn't sound appetizing in any way. I prefer the French culinary term Maillard reaction.

As I mentioned in this video clip, it's ultra important to develop layers of flavor to allow meats to cook in a pan at a high enough heat so they develop color and eventually release from the pan after enough time. Be patient, allow the meat to develop color and in turn you'll create flavor and better food. Plus, you can amaze onlookers by calling it a Maillard reaction.