The terms roasting and baking are interchangeable, although roasting generally refers to cooking whole meats and vegetables, while baking usually refers to baked goods.
Roasting is one of the easiest techniques for cooking beef, pork, ham, chicken, turkey and vegetables. Most meats and poultry are roasted at 325° or 350°. To add flavor, marinate or rub the meat with herbs and spices before roasting. Placing the meat on a roasting rack in the pan will allow the fat drippings to run off.
Roasted vegetables have a crisp skin, moist interior and rich flavor, so there's no need to slather on creamy sauces or butter. Most vegetables are roasted at a high heat, usually between 400° and 450°. This seals in juices and caramelizes the natural sugars.
Root vegetables, including carrots, turnips, parsnips, garlic, potatoes and onions, are the best candidates for roasting. Other vegetables that fare well include squash, brussels sprouts, asparagus, eggplant and corn on the cob.
Seasoned for the holidays, Herb-Rubbed Turkey (shown above right) with its tasty herb rub is perfect for topping the table at your next festive gathering. The recipe is from our Test Kitchen staff.