Final answer:
Boiling does not create browning because it cooks food in water at temperatures that are too low to trigger the Maillard reaction, which causes browning.
Step-by-step explanation:
Because there is no external heat, boiling cooking doesn't create browning. When we boil food, such as vegetables or pasta, it's completely submerged in hot water, which cooks the food through without the high temperatures needed to trigger the Maillard reaction. This reaction, known for causing the delicious browning and complex flavors when we roast, grill, or sauté, occurs above boiling point of water and typically requires a dry-heat method.