You often see the term “golden brown” used in recipes as an indicator of doneness, but like all colors, there are many shades of golden brown. So how do you know when something is golden brown enough? Generally, the darker brown something is, the more flavorful it will be. Pie crust and nuts are two perfect examples: Many cooks tend to let them get only a little golden for fear of burning them, when actually letting them go just a minute or two more for a darker shade of golden brown would mean fuller flavor. So unless a recipe calls for “light golden brown,” go ahead and push the golden envelope a little. Just don’t wander off and let things go from deeply golden brown to burnt.