Toasted

Toasted describes food that has been exposed to dry heat until its surface darkens and becomes crisp. In culinary use, it most commonly refers to bread that is heated to brown and dry, producing a crunchy exterior and soft interior. Toast can be prepared with a toaster, a toaster oven, an ordinary oven, or a dry skillet, and is typically served with spreads or toppings while still warm. Toasting alters flavor and texture by concentrating sugars and promoting browning reactions.

Beyond bread, many foods are toasted to enhance aroma and texture, including nuts, seeds, oats, and spices. The browning process is primarily the Maillard reaction, along with caramelization of sugars, which develops nutty, roasted flavors and amber color. Toasting can be done lightly for pale gold or longer for deep brown, but over-toasting risks bitter or burnt notes and acrid aromas. Some oils or fats may be used to improve browning or flavor, though dry-toasting uses little or no added fat.

Health and safety considerations include the formation of acrylamide in carbohydrate-rich foods at high temperatures, so moderating time and temperature can reduce this risk. Culturally, toasted describes a brown, crisp surface on foods and is also used in phrases such as to toast a celebration. In slang, toasted can mean intoxicated. The term also appears in product names and culinary styles that emphasize roasted or browned character.