Baking

Baking is cooking food in an oven with dry heat applied evenly throughout the oven.

Breads and meat are often baked. The dry heat of baking causes the outside of the food to brown or char, which gives it an attractive appearance and taste, as well as sealing in the moisture of the food (somewhat, depending on the structure of the food).

That is, moisture is never really entirely "sealed in." Over time, an item being baked will become drier and drier. This is often an advantage, especially in situations where drying is the desired outcome, e.g., drying herbs slowly in an over, or roasting certain types of vegetables).

To compensate for moisture loss, some items are basted on the surface with butter or oil to slow the loss of moisture through the skin. Some foods are replenished with moisture during baking by placing a small amount of liquid in the bottom of the pan, and letting it steam up into or around the food.

Baking is the primary cooking technique used to produce cakes and sweet desserts.