Roasting vs. Broiling — What's the Difference?

Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least 150 °C (300 °F) from an open flame, oven, or other heat source. Roasting can enhance the flavor through caramelization and Maillard browning on the surface of the food.

To cook by direct radiant heat, as over a grill or under an electric element.

To cook with dry heat, as in an oven or near hot coals.

To expose to great heat.

To dry, brown, or parch by exposing to heat.

To be exposed to great heat.

To expose to great or excessive heat.

To engage in a rowdy argument.

(Metallurgy) To heat (ores) in a furnace in order to dehydrate, purify, or oxidize before smelting.

The act of broiling or the condition of being broiled.

To ridicule or criticize harshly.

Food, especially meat, that is broiled.

To honor at or subject to a roast.

A rowdy argument.

To cook food in an oven.

Very hot.

To undergo roasting.

A food prepared by broiling.

Something roasted.

Gerund of broil: the act of broiling.

A cut of meat suitable or prepared for roasting.

Present participle of broil

The act or process of roasting.

Excessively hot; as, a broiling sun.

The state of being roasted.

Cooking by direct exposure to radiant heat (as over a fire or under a grill)

Harsh ridicule or criticism.

A facetious tribute, as at a banquet, in which the honoree is alternately praised and insulted.

Roasted

Present participle of roast

(colloquial) Very hot.

The act by which something is roasted.

(colloquial) A rebuke or reprimand (usually from the recipient's point of view).

Cooking (meat) by dry heat in an oven (usually with fat added);