In today’s lesson on cooking methods, we focused on roasting and broiling, building upon the previous lesson about various cooking techniques. Roasting involves cooking meat, such as chicken, in the oven, allowing the flavors to concentrate while creating a crispy skin. The advantages of roasting include enhanced flavor and texture, while the disadvantages limit it to tender cuts of meat. We also compared broiling, which applies heat from above, to grilling, which cooks from below, highlighting the differences between these two methods.