Grill vs. Roast — What's the Difference?

Grilling is a cooking method that exposes food directly to a heat source, usually an open flame, charcoal, or electric grill. On the other hand, roasting involves cooking food in an oven using indirect, dry heat. This method is suitable for larger cuts of meat and whole vegetables, allowing for a slow, even cook that retains moisture and enhances flavors through caramelization.

While grilling is often associated with outdoor cooking and social gatherings, especially in warmer weather, roasting is more commonly an indoor cooking method used for preparing meals in an oven. Grilling requires constant attention to prevent burning due to the high heat and open flame, whereas roasting allows for a more set-and-forget approach, as the oven maintains a consistent temperature throughout the cooking process.

Grill temperatures can reach much higher than those typically used for roasting, allowing for faster cooking times but also increasing the risk of overcooking or charring. Roasting, with its lower temperatures, requires longer cooking times but results in a uniform texture and doneness, making it ideal for tender, juicy dishes.

Grilling is best for foods that benefit from high heat and quick cooking, such as steaks, burgers, and skewered vegetables. Roasting is preferred for dishes that benefit from slow cooking and internal flavor development, like whole poultry, roasts, and root vegetables.

Despite their differences, both grilling and roasting are dry-heat methods that enhance food's natural flavors without the need for added fats or oils. Each method brings out unique textures and tastes, making them versatile options in culinary practices.