Bake

Culinary definition of bake:  Cooking in dry heat, in an electric, gas, or wood-fired oven. 
See also roast.

C@H FOOD FOR THOUGHT
The term baking quite naturally lends itself to the idea of baked-goods - as in cake - a term reserved more-or-less exclusively to items one would find at a bakery - even if they are savoury items like quiche and spanakopita.  

In reality, we bake all sorts of food.  Baked (a.k.a. roast) vegetables are a C@H kitchen staple, and there is rarely a time when the oven is on and a rack is empty, that a half sheetpan full of well-oiled , lightly salted and/or seasoned root veg, peppers, beets or asparagus isn't baking away to perfection.  And, when you leave veg in the crisper just a few days too long and they start to get a bit 'bouncy', they are even better suited to roasting.  For best results, massage excellent quality olive oil into the vegetable skin, as its the oil that conducts the heat, facilitates the delicious caramelization we want, and acts as glue for the salt.  What happens if you don't oil?  Dry at best, mummification at worst!

One can bake in a pre-heated barbeque also. Caution is needed, but once mastered the result is perfection and there is no going back.  If using a gas grill, first sear meat on primary grill, then move meat to the top shelf or a section of the grill that is not directly over a live burner - close the lid and bake (as you would in an oven) to finish, or while you grill vegetables or fruit that need less time over direct heat. 

On a charcoal barbeque, be sure to leave a patch of real estate free and clear of briquettes, then once the meat is seared on the hottest part of the grill, move it to an  area of the grill directly overtop of the briquette-free zone. Close lid to finish baking, but check and stir the hot coals on occasion if necessary, to maintain baking temperature.

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