Broiling is a type of cooking method that utilizes direct heat from an overhead source. This direct heat cooks foods quickly, evenly, and at a higher temperature than baking. Broiling is best suited for smaller, tender cuts of meat, fish, and poultry, as well as vegetables like mushrooms, peppers, and onions. The intense heat of the broiler browns the food, giving it a caramelized outer layer and a juicy, tender center. To achieve the best results, it is important to watch the food closely, as the high temperatures of the broiler can also cause it to overcook quickly. Proper preparation is also important; foods should be seasoned and lightly oiled to ensure they do not dry out during the broiling process.

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