What is the process of caramelization in cooking?

Caramelization is a chemical process that occurs when sugar is heated, resulting in the browning of sugar that not only enhances flavor but also adds a rich color to dishes. During this process, the sugar molecules break down and reform, developing complex flavors and a deep, golden-brown hue. This transformation is integral to many culinary techniques, as it adds sweetness, depth, and an appealing aesthetic to a variety of foods, from desserts to savory dishes.

In contrast, the other options describe different cooking techniques that do not involve the specific chemical reaction associated with caramelization. Frying involves cooking food in oil and doesn't yield the same flavor profile or color changes associated with caramelization. Steaming vegetables results in tenderness without the browning effect that caramelization provides. Boiling sugar in water is primarily a means of dissolving the sugar rather than transforming it through the heat application associated with caramelization.