page_title: Outline of food preparation
section_title: Roasting
hierarchical_section_title: Outline of food preparation / Food preparation techniques / Roasting
caption_attribution_description: Tacuina sanitatis (XIV century)
context_page_description: The following outline is provided as an overview of and topical guide to food preparation:
  Food preparation – art form and applied science that includes but is not limited to cooking.
context_section_description: Roasting –  cooking method that uses dry heat, whether an open flame, oven, or other heat source. Roasting usually causes caramelization or Maillard browning of the surface of the food, which is considered by some as a flavor enhancement.* Grilling – applying dry heat to the surface of food, by cooking it on a grill, a grill pan, or griddle.
  Rotisserie –  meat is skewered on a spit - a long solid rod used to hold food while it is being cooked over a fire in a fireplace or over a campfire, or while being roasted in an oven.
  Searing –  technique used in grilling, baking, braising, roasting, sautéing, etc., in which the surface of the food (usually meat, poultry or fish) is cooked at high temperature so a caramelized crust forms.
caption: Roasting, medieval illuminated manuscript (Tacuina sanitatis casanatensis 14th century)
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