Rotisserie vs. Baked — What's the Difference?

Rotisserie, also known as spit-roasting, is a style of roasting where 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 roasted in an oven. This method is generally used for cooking large joints of meat or entire animals, such as pigs or turkeys.

Cooked by baking.

A cooking device equipped with a rotating spit on which meat or other food is roasted.

(Slang) Intoxicated, especially by marijuana.

A shop or restaurant where meats are roasted to order.

Simple past tense and past participle of bake

A cooking device with which food is roasted on a rotating spit.

That has been cooked by baking.

A shop or restaurant selling food cooked in this manner.

(slang) High on cannabis.

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Dried out by heat or excessive exposure to sunlight.

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Cooked with dry heat in an oven; - of bread and pastries.

(transitive) To cook on a rotisserie.

Dried out by heat or excessive exposure to sunlight;

An oven or broiler equipped with a rotating spit on which meat cooks as it turns

(of bread and pastries) cooked by dry heat (as in an oven);

A restaurant that specializes in roasted and barbecued meats

Hardened by subjecting to intense heat;