What are the four methods of cooking by dry heat?

The four methods of cooking by dry heat include grilling, broiling, roasting, and baking.

Grilling involves cooking food over a direct flame or heat source, which enhances flavor through the Maillard reaction. Broiling is similar but usually refers to cooking food under a heat source, such as an oven’s broiler element, providing a crisp surface while cooking the inside thoroughly. Roasting typically involves cooking food evenly in an oven, often at high temperatures, allowing for the development of complex flavors and textures. Baking is a method that cooking foods, often those that rise like bread or pastry, in an oven where hot air circulates for even cooking.

These methods do not include any techniques that primarily use moisture, such as steaming or boiling, which are considered wet cooking methods. Fried or braised techniques also incorporate fluids, thus falling outside the definition of dry heat cooking methods.