roast

Roast refers to a method of cooking food using dry heat, typically in an oven or over an open flame. It is commonly applied to meat, poultry, and vegetables, but can also cook nuts or root vegetables. Roasting browns the exterior through the Maillard reaction, helping to develop flavor and create a crust, while preserving or concentrating juices when done properly. Timings vary with the size and type of food, and might involve steps such as searing at high heat to start browning, then finishing at a moderate temperature. Resting before carving allows juices to redistribute.

In coffee production, roasting is the heat treatment of green coffee beans to develop aroma and flavor. Roasters apply controlled temperatures and durations to reach a chosen roast level, from light to dark. Lighter roasts tend to emphasize acidity and fruity notes; darker roasts emphasize body and roasted, smoky flavors. Roasting also releases carbon dioxide and alters aromatic compounds, with the roast profile shaping aroma, sweetness, and perceived bitterness. After roasting, beans are typically rested briefly before grinding and brewing.

Roast also denotes a social event in which a guest of honor is humorously mocked by friends or colleagues. The jokes are usually affectionate and aimed at the person’s career, personality, or achievements, and are delivered in good-natured parody. TV roasts, such as Comedy Central roasts, are well known examples. The term can also function as a verb, meaning to subject someone to humorous insults or to cook via dry heat. In all uses, consent and context influence whether the roast is perceived as playful or hostile.