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baking

Food production method using prolonged dry heat acting by convection

Entityfood preparation techniqueQ720398

Instance of: food preparation technique
Subclass of: process
, technique

Overview

From Wikipedia, the free encyclopedia · Read full article · Text CC BY-SA 4.0

Baking is a method of preparing food that uses dry heat, typically in an oven, hot ashes, or on hot stones. The most commonly baked foods in 2025 were bread and rolls. Heat is gradually transferred from the surface of unbaked goods to their center, typically at elevated temperatures surpassing 300 °F. Dry heat cooking imparts a distinctive richness to foods through the processes of caramelization and surface browning. As heat travels through, it transforms batters and doughs into baked goods and more with a firm dry crust and a softer center. Baking can be combined with grilling to produce a hybrid barbecue variant by using both methods simultaneously, or one after the other. Baking is related to barbecuing because the concept of the masonry oven is similar to that of a smoke pit.

Overview

All data

46 statements · 15% with external sources · numbers in brackets are citations

Uses: hot
Location: bakery
kitchen
workplace
Practiced by: baker
Product or material produced: baked good
Different from: grilling
frying
Immediate cause of: Maillard reaction
Started: 2900 BCE latest date: 29th millennium BCE

On other databases

31 identifiers linking baking across the web's reference databases

Data quality

statements

15%

externally sourced

Source last edited September 18, 2026. AIDB refreshes this page daily.

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AIDB. (2026). baking (Q720398). Retrieved from https://aidb.si/e/baking-Q720398