Roast (and Bake)

Roasting and baking are essentially the same technique; the only real difference is oven temperature. Baking is gentler with lower oven temperatures—350 to 400°F (180 to 200°C)—and results in little to no browning. When baking, dishes can be covered or uncovered. Roasting typically requires a temperature of at least 400°F (200°C); the increased heat concentrates flavor and promotes browning. With roasting, dishes are not covered.