What is the difference between baking and roasting?

Baking and roasting are both dry heat cooking methods that utilize the oven, but they are applied to different types of foods and can vary in temperature and technique. The primary distinction lies in the types of food typically cooked through each method.

Baking is primarily associated with foods that have a batter or dough, such as breads, cakes, and pastries. This method generally involves cooking at moderate temperatures, often around 350°F to 375°F, which is ideal for achieving a well-risen and firm texture without excessive browning.

In contrast, roasting typically refers to cooking meats and certain vegetables at higher temperatures, usually between 375°F and 450°F. This method aims to develop rich flavors and a caramelized exterior while keeping the interior tender and juicy. Roasting also allows for the use of natural fats, which contributes to enhanced flavor as well as browning.

Therefore, the correct answer highlights that baking is specifically for foods like breads and pastries, while roasting is designed for meats and vegetables, emphasizing the distinct applications and techniques associated with each cooking method.