The practice of intentionally "burning" or heavily charring food in restaurant and recipe photos is done for several reasons:
Aesthetic Appeal: Food photography is an art, and slight charring or browning can add visual interest and depth to the image. It creates contrast and texture, making the dish look more appealing and appetizing.
Color Enhancement: The Maillard reaction is a chemical reaction that occurs when food browns during cooking. This reaction produces a range of flavors and aromas that are associated with cooked and delicious food. By deliberately browning or charring certain parts of the dish, photographers can enhance the overall color and make the food look more delicious.
Highlighting Ingredients: Charring certain ingredients, such as grill marks on meat or roasted vegetables, can help emphasize the main components of the dish and showcase the cooking method used.
Differentiation: In food photography, it's essential to make the dish stand out from similar dishes. Charring or burning certain parts can help distinguish the dish and make it more memorable in the minds of viewers.
Storytelling: The appearance of slightly charred food can evoke a sense of home-cooked comfort or outdoor barbecue, depending on the context of the dish. This can help tell a visual story and create a connection between the viewer and the food.
Realism and Authenticity: In some cases, charring or burning is used to make the food look more authentic and as it would appear after being cooked in real-life settings.
It's important to note that while a slight amount of charring or browning can enhance the visual appeal of food photos, excessive burning may be seen as unappetizing or unappealing. Food stylists and photographers carefully control the degree of charring to strike the right balance and create enticing images that make viewers want to try the dish.