Roasting

Roasting is a dry-heat cooking method in which hot air, from an open fire, a spit, or an oven, surrounds food and cooks it evenly on all sides at high temperature, producing a browned exterior through the Maillard reaction while the interior cooks through. It is one of the oldest cooking techniques known, originally meaning meat or a bird turned in front of an open fire or on a spit; oven roasting by dry heat was historically called baking until the term roasting broadened to cover both in the late nineteenth century. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/