In terms of cooking methods, what is broiling characterized by?

Broiling is characterized by cooking that involves heat radiating from above the food. This method typically utilizes a broiler element in an oven or a flame from above in a grilling scenario. The intense heat from above cooks the food quickly, allowing for a nice browning or crisping effect on the surface while helping to retain moisture within the ingredient.

This method is particularly effective for cooking meats, fish, and vegetables, as it creates a desirable texture and flavor through the Maillard reaction, which occurs when proteins and sugars are exposed to direct heat. Understanding the characteristics of broiling is important for achieving the best results when using this cooking technique.