Which cooking method employs dry heat to cook food in an oven?

Roasting is a cooking method that utilizes dry heat to cook food, typically in an oven. This technique involves surrounding the food with hot air, allowing it to cook evenly and develop a browned, flavorful exterior while retaining moisture within. It is commonly used for larger cuts of meat, poultry, and certain vegetables, promoting both texture and taste enhancement through caramelization and Maillard reactions.

In contrast to roasting, steaming involves cooking food using steam in a closed environment, which retains moisture without dry heat. Boiling employs water or broth at high temperatures, resulting in wet heat cooking. Frying, whether it be deep frying or sautéing, uses oil or fat and is not solely conducted in an oven, focusing instead on direct heat contact. This makes roasting the distinct choice associated exclusively with dry heat in an oven environment.