What is the difference between baking and cooking?

While both baking and cooking involve transforming food using heat, the key difference lies in the method of heat application and the resulting product:

Baking:

* Heat source: Dry heat from an oven.

* Method: Food is usually placed in a closed container, like a pan or mold, and heated from all sides.

* Result: Baked goods often have a dry, crumbly texture and a browned surface. Examples include cakes, cookies, bread, pastries, and casseroles.

Cooking:

* Heat source: Can be wet (boiling, steaming, simmering) or dry (frying, grilling, roasting).

* Method: Food is typically cooked in an open container, allowing for more direct contact with the heat source.

* Result: Cooked food can have a variety of textures depending on the method used, ranging from tender and juicy to crispy and browned. Examples include meat, vegetables, soups, stews, and stir-fries.

Here's a table summarizing the key differences:

| Feature | Baking | Cooking |

|---|---|---|

| Heat source | Dry heat from oven | Wet or dry heat |

| Method | Enclosed container, heated from all sides | Open container, direct contact with heat |

| Texture | Dry, crumbly | Varies depending on method |

| Examples | Cakes, cookies, bread, pastries, casseroles | Meat, vegetables, soups, stews, stir-fries |

Note: There are some instances where the lines between baking and cooking become blurred. For example, roasting vegetables can technically be considered both baking and cooking. Ultimately, the classification depends on the primary heat source and cooking method employed.