Bake

Bake is the process of cooking food by dry heat in an enclosed oven, typically surrounding the food on all sides. It is commonly used for bread, pastries, cakes, cookies, pies, casseroles, and many vegetables, as well as some meats, depending on the recipe. Baking contrasts with methods that use direct flame or fat for cooking, such as grilling or frying, though the same dish may be baked or roasted in different culinary contexts.

Etymology traces bake to Old English bacan or bacian, with roots in Proto-Germanic and cognates in German backen. The term has long referred to cooking food by heat applied around the item, rather than by submersion in liquid.

Historically, humans have used ovens for thousands of years, from clay and brick kilns to modern gas and electric ovens. Early baking often produced flatbreads and loaves, evolving toward leavened breads and a wide range of pastries as yeast fermentation and culinary techniques spread.

The baking process involves heat transfer by convection and radiation, leading to gelatinization of starches, coagulation of proteins, and browning through Maillard reactions and caramelization. Yeast- or chemical-leavened batters expand as gas is produced, while gluten networks in doughs set to form structure.

Equipment and methods include home ovens, commercial deck or convection ovens, and a variety of bakeware such as loaf pans, cake tins, pie plates, and cookie sheets. Techniques cover kneading, shaping, proofing, and proper temperature control, often aided by thermometers and timers.

Common baked foods include bread, rolls, pastries, cakes, cookies, pies, and casseroles. Baking is a central technique in many cuisines, enabling a range of textures and flavors from crusty loaves to tender crumb.