Pronunciation: [bɹˈɔ͡ɪlɪŋ] (IPA) 
Broiling is the process of cooking food at high heat, usually from above, in an oven or on a grill. The spelling of this word may seem confusing, as it is pronounced differently from how it appears. The IPA phonetic transcription for broiling is /ˈbrɔɪ.lɪŋ/. The "oi" combination produces the /ɔɪ/ sound, which is similar to the "oy" sound in "boy". The final "ing" is pronounced as /ɪŋ/, with a slight nasal sound at the end.
Broiling is a culinary technique that involves cooking food directly under or over intense radiant heat. It is a dry-heat cooking method that provides a quick and efficient way to sear and cook food, particularly meats, fish, and vegetables. The term "broiling" is primarily used in North America, while the term "grilling" is used more commonly in other English-speaking countries to describe a similar process.
To broil food, it is typically placed on a rack or grate positioned within a broiler, a specialized cooking unit found in most ovens. The broiler unit is located at the top of the oven cavity, and it emits high heat, usually from electric heating elements or gas-fired flames. As the food is positioned close to the heat source, it allows for rapid cooking and caramelization of the outer surface while maintaining the moisture and tenderness within.
Broiling is known for producing tasty, well-browned exterior textures due to the Maillard reaction, resulting in a desirable flavor profile. This technique is particularly effective in cooking thinner cuts of meat and seafood that would otherwise take longer to cook using alternative methods. The cooking time for broiling varies depending on the thickness and type of food being cooked, as well as the desired level of doneness.
While broiling is commonly associated with indoor cooking utilizing oven broilers, it can also be performed using outdoor grills or specialized broilers specifically designed for commercial use in restaurants and food establishments.
The word "broiling" has its origins in Middle English. It comes from the Old English word "broylen", which means "to broil" or "to cook by direct heat".
The Middle English term "broylen" was derived from the Old French word "bruler", which means "to burn" or "to scorch". This word, in turn, can be traced back to the Latin word "brodium", meaning "broth" or "liquid mixture".
Over time, the meaning of "broiling" shifted from burning or scorching to the act of cooking with direct heat, usually from above, as in broiling food in an oven or on a grill.
