What is the difference between baking and roasting?

Baking and roasting are both dry heat cooking methods, but they differ primarily in the types of food they are associated with and the techniques used.

Baking is typically connected with foods that require a gradual cooking process at moderate temperatures, generally between 300°F and 375°F. This includes items like breads, cakes, pastries, and desserts, where the goal is to achieve proper rising, texture, and overall doneness through a more gentle application of heat. The lower and consistent temperatures allow for even cooking and browning, essential for achieving the right structure in baked goods.

Roasting, on the other hand, is often associated with cooking larger cuts of meat and vegetables, generally at higher temperatures (usually above 400°F). This method focuses on enhancing the flavors and textures of the food, allowing for caramelization and browning on the outside while keeping the inside juicy and tender. Roasting is ideal for foods that benefit from a more intense heat and a longer cooking time, allowing for a flavorful crust to develop.

The choice that highlights baking as primarily linked to breads and desserts accurately captures the essence of each cooking technique and their typical applications.