What types of food are typically suited for baking?

Baking is a cooking method that is particularly well-suited for a variety of items that contain leavening agents, such as yeast or baking powder, allowing them to rise and develop a specific texture. Foods like bread, cakes, and pastries exemplify this category, as they rely on the even heat of an oven to achieve the desired structural integrity and moisture content. The scientific process involved in baking, such as the Maillard reaction and gluten development, is critical for creating light and airy baked goods.

In contrast, savory dishes like stews are typically braised or simmered on the stove rather than baked. Boiled vegetables require water for cooking, which is not a characteristic of the baking process. Grilled meats and seafood are prepared using high, direct heat from a grill, emphasizing a quick cooking method that contrasts with the slower, indirect heat of baking.