Bake vs Broil vs Roast…What’s The Difference? April 24, 2018

by Eat

Baking, broiling, and roasting are three of the most common cooking methods, and they’re often used interchangeably. But what really sets them apart? Find out below, and get inspired to start cooking with recipes perfectly suited for each method. 


Type of heat: Uses dry heat via both heating elements — one on the top and another on the bottom.

Cooking characteristics: Meant for foods that don’t have a solid structure before the cooking process begins (think cakes, muffins, loaves, etc).

Temperature: Medium heat, which allows the outside of the food to brown while the inside cooks evenly.

Lemon Poppy Seed Loaf


For the loaf:

  • Butter (to grease pan)
  • 3 Tablespoons Lemon Zest
  • 1/4 Cup Lemon Juice
  • 3/4 Cups Granulated Sugar
  • 1/2 Cup Buttermilk (or normal milk)
  • 3 Eggs
  • 1 Teaspoon Vanilla Extract
  • 1 3/4 Cups All-Purpose Flour + 1 Tablespoon for pan
  • 1 1/2 Teaspoons Baking Powder
  • 1/4 Teaspoon Baking Soda
  • Dash Sea Salt
  • 2/3 Cup Olive Oil
  • 2 Tablespoons Poppy Seeds

For the glaze:

  • 1/2 Cup Powdered Sugar
  • 2-3 Tablespoons Lemon Juice
  • 1/2 Teaspoon Vanilla Extract


  1. Heat oven to 350ºF, then butter and flour an 8-inch loaf pan.
  2. In a medium bowl, combine lemon zest and juice, sugar, buttermilk, eggs, and vanilla extract.
  3. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  4. Slowly add dry ingredients into wet, then whisk in olive oil and poppy seeds.
  5. Pour batter into prepared pan and bake until toothpick inserted comes out dry, about 1 hour.
  6. Let cool in pan until only slightly warm to the touch, then remove from mold.
  7. Meanwhile, make the glaze by whisking together sugar, lemon juice, and vanilla extract. Once cooled, use a pastry brush to spread glaze evenly over the top and sides. Cool completely before slicing.


Type of heat: Uses dry, direct heat to cook food in the same way grilling does — except the heat source is above your food rather than below it.

Cooking characteristics: Works best with foods that aren’t too thick, since broiling quickly sears the outside of the food rather than slowly cooking through to the middle. This technique can also be used to add a finishing crisp or melt to foods that have already been cooked via other methods.

Temperature: Steady temperature of 550ºF for a quick and effective sear.

Herbed Broiled Shrimp


  • 1 1/2 Pounds Shrimp
  • 3/4 Cup Cilantro, chopped
  • 1 Cup Parsley, chopped
  • Drizzle Olive Oil
  • 3 Cloves Garlic, minced
  • 2 Limes, zested and juiced
  • Salt and Pepper, to taste


  1. Soak skewers in water for 20 minutes.
  2. While skewers are soaking, toss shrimp with herbs, olive oil, garlic, lime zest/juice, salt, and pepper.
  3. Skewer, then place on a baking sheet under broiler until slightly charred and golden, 5-8 minutes. Be sure to watch carefully! The broiler works fast.


Type of heat: Uses dry heat via both heating elements — one on the top and another on the bottom.

Cooking characteristics: Suited for foods that already have a solid structure before the cooking process begins, such as meat and veggies.

Temperature: A bit hotter than baking, but not quite as hot as broiling.  

Sheet Pan Chicken and Veg


  • Chicken Breast, cut into cubes
  • Olive Oil
  • Lemon Juice
  • Salt and Pepper
  • Cherry Tomatoes, halved
  • Butternut Squash, cubed
  • Broccoli Florets
  • Red Onion, sliced


  1. Season chicken with olive oil, lemon juice, salt, and pepper. Place on one side of the sheet pan.
  2. Toss each veggie with olive oil, salt, and pepper. Organize in rows on the same sheet pan.
  3. Roast until veggies are golden brown and chicken is cooked through.

Now that you know the difference between baking, broiling, and roasting, read up on the difference between olive oil and extra virgin olive oil.

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