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The distinction between searing and browning primarily lies in the focus and technique applied during cooking. Searing is specifically aimed at achieving a crust on the surface of the food, such as meat or fish, while maintaining the moisture inside. This is often done at high temperatures, which allows the Maillard reaction to occur, imparting a desirable flavor and color to the exterior.

When searing, the process is concentrated on the surface of the food rather than cooking it through, which creates that flavorful crust. This high-heat technique ensures that the textures and flavors are maximized. In contrast, browning encompasses a broader cooking process that can involve more gradual cooking and can apply to the entire surface of the food, but it is not solely about achieving that crisp outer layer.

Therefore, focusing on achieving a crust differentiates searing from the more general process of browning, which encompasses a variety of techniques and may not involve high temperatures or a specific emphasis on crust formation.