Roasting is a cooking method that uses dry heat where hot air covers the
food, cooking it evenly on all sides with temperatures of at least 150 °C (300
°F) from an open flame, oven, or other heat source. Roasting can enhance the
flavor through caramelization and Maillard browning on the surface of the
food. Roasting uses indirect, diffused heat (as in an oven), and is suitable
for slower cooking of meat in a larger, whole piece. Meats and most root and
bulb vegetables can be roasted. Any piece of meat, especially red meat, that
has been cooked in this fashion is called a roast. Meats and vegetables
prepared in this way are described as "roasted", e.g., roasted chicken or
roasted squash.
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