Toasting

Cooking or browning of a food — for example, bread, almonds, or other nuts — by exposure to radiant heat. Toasting develops flavour and colour through Maillard reactions and caramelization while driving off moisture for crispness: nuts gain roasted depth, spices release volatile oils, and breadcrumbs turn golden. Control of time and temperature is critical — the line between perfectly toasted and burnt, with its bitterness and acrylamide, is thin. Industrial toasting uses continuous ovens or drums with calibrated heat profiles; at home, watching and timing matter more than equipment, since radiant heat browns exponentially at the end.