What technique involves cooking food with direct heat in an oven?

The technique that involves cooking food with direct heat in an oven is broiling. In the broiling process, food is placed under a heat source, typically located at the top of the oven, allowing it to cook quickly and develop a browned, caramelized surface. This method is particularly effective for cooking meats, fish, and vegetables, as it helps seal in juices while creating a desirable crust on the exterior.

Baking refers to cooking food evenly through indirect heat that surrounds the food, which is not characterized by direct heat, unlike broiling. Roasting shares similarities with broiling but typically involves cooking larger cuts of meat or vegetables with dry heat, often at a lower temperature compared to broiling, and usually utilizes the oven's heat from all sides rather than direct heat from above.

Grilling involves cooking food over an open flame or heat source, such as charcoal or gas, which is different from the controlled environment of an oven used in broiling. Each of these techniques has its unique benefits and applications, but broiling specifically focuses on the direct heat method in an oven.