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Also known as a broiler roaster, oven roaster or oven broiling pan, this piece of cookware is used to broil foods in the oven such as steaks, roasts, or various cuts of meat, poultry and vegetables.

A method of cooking using direct heat, which is much like grilling except that the heat source is over the food instead of under it.

Originally, this term referred to a beef flank steak that is marinated and then broiled or grilled. The flank steak traditionally used for the London Broil is a large cut of meat that can be rather tough, which is the reason for marinating the meat before cooking.

A cooking appliance that is used to slowly cook meats, poultry and firm textured seafood, such as shrimp, as it rotates continuously over a heat source.

To cook meat or fish in an uncovered frying pan at a high temperature with the use of little or no grease, pouring off fat as it builds up.