Broiling is primarily characterized by cooking food from which direction?

Broiling is primarily characterized by cooking food from above. In this cooking method, heat is applied directly from an overhead source, typically an oven broiler element or grill. This direct radiant heat cooks the top surface of the food quickly, creating a browned and caramelized exterior while keeping the inside moist and tender.

This technique is often used for items like meats, fish, and vegetables, which benefit from the high-temperature cooking that broiling provides. The radiant heat ensures that food cooks efficiently and develops a desirable texture and flavor. Understanding this aspect of broiling is essential for achieving the desired results in various recipes.

Choosing from other options would not correctly describe the method of broiling. For instance, cooking from below is characteristic of baking or roasting, while cooking from the sides is more associated with methods like sautéing or stir-frying. Cooking from all sides typically refers to techniques such as grilling or frying, which involve more uniform exposure to heat sources.