What is the cooking technique known as radiant heat from above?

Broiling is defined as a cooking technique that utilizes radiant heat from above the food, typically from an overhead heat source such as an oven's broiler element or an open flame. This method involves positioning the food on a broiler pan, allowing the intense heat to cook the food quickly, often resulting in a browned and crispy exterior while keeping the interior moist.

This technique is particularly effective for cooking items like meats, fish, and vegetables, as it promotes browning through the Maillard reaction, enhancing the flavor and texture. The direct heat from above makes broiling distinct from methods that involve heat coming from the sides or below, such as baking or roasting, where heat circulates around the food rather than directly striking it from above.

Understanding broiling is essential for a variety of culinary applications, as it allows chefs to achieve a desired doneness and flavor profile efficiently.