to roast or grill food over an open fire; to barbecue; barbecued or roasted food, usually meat or seafood cooked over charcoal

meat that has been roasted or grilled, such as roast pork or Korean barbecue

a box-shaped kitchen appliance used for baking or roasting food or for drying items

Tobacco leaves that have been cured in a drying room until they turn yellow, or the specific type of tobacco plant used for this process; used primarily for making cigarettes.

roast duck; Peking duck

a device used for baking or roasting food or other items

to bake; to toast; to roast using direct heat or electricity in order to cook or dry something

roast chicken; whole chicken or pieces of chicken meat prepared by roasting

To sit or stand near a fire, heater, or stove to get warm.

toasted bread; toast

Beijing roast duck; a famous duck dish from Beijing

to roast or grill over a fire; to toast meat or other food

a flat metal sheet used for baking in an oven

to burn food by overcooking, overroasting, or overbaking

an electric appliance used for roasting or baking food

an electrical appliance used for toasting or baking bread

A stove-shaped cooking appliance that uses electric heating elements to bake or roast food

a spongy wheat gluten product, usually deep-fried or red-cooked, used in Chinese cuisine

to scorch by fire or heat; (of the sun) to beat down on

medical treatment involving local heating of body tissues with high-frequency electric current; diathermy; diathermia

Turkish döner kebab

a dish topped with a browned crust of breadcrumbs or melted cheese

döner kebab; rotisserie meat

A dish made by roasting a young piglet that has been cleaned and seasoned.

(loanword) crème brûlée; a dessert consisting of a rich custard base topped with a layer of hardened caramelized sugar

a specialized room or oven used for drying

grill; gridiron; cooking rack for roasting meat or other food

to heat something by placing it near a fire or heat source

roast pepper sausage; pepperoni

to treat metal surfaces to create a protective oxide layer, usually appearing dark blue or black

scone; baked biscuit

to bake food in an oven; specifically refers to gratin or cooking food with a topping of cheese or breadcrumbs until brown

to bake, roast, or grill food over a fire or in an oven

to smoke or cure food over a fire

freshly baked or freshly roasted; prepared and cooked on the spot