What cooking method uses dry heat to enhance flavor through caramelization and Maillard browning?

The correct choice is roasting, as this cooking method primarily utilizes dry heat to cook food, allowing for the development of rich flavors and textures through caramelization and the Maillard reaction.

During roasting, the food is typically exposed to ambient heat, often in an oven, which encourages the surface sugars to caramelize and amino acids to react with reducing sugars, resulting in the characteristic browning and enhanced flavor profile. This process not only adds complexity to the taste but also creates appealing colors and aromas that enhance the overall eating experience.

While grilling, baking, and broiling also use dry heat, they have different characteristics in terms of heat source and food preparation techniques, which may not focus as extensively on the flavor development through caramelization and Maillard browning as roasting does. For instance, grilling typically exposes food to direct heat from below, which may not allow for the same even cooking and flavor concentration that roasting provides.