What type of cooking uses direct heat for a short cooking time, typically over a flame?

Broiling is a cooking method that employs direct heat, usually from above, and is characterized by short cooking times. This technique is often performed in an oven with a broiler setting, or sometimes on an open flame or grill. The high temperature used during broiling quickly cooks the food while creating a browned, crisp exterior, making it an excellent method for cooking meats, vegetables, and even some fruits.

This method emphasizes the application of intense heat, which is ideal for items that benefit from quick cooking, allowing them to retain moisture and texture without becoming overcooked. The other cooking methods listed, such as baking, stewing, and simmering, either involve indirect heat or longer cooking durations, which differentiates them from broiling.