To cook under strong, direct, top-fired heat while foods rest on a grill (or broiler pan) or in a shallow pan with a little liquid. This fast method is best for tender foods, marinated meats and vegetables, and particularly delicate seafood which can be moistened with fats or liquids during cooking (although it is primarily a dry heat method). It is also a good technique for lower fat consumption. Be sure that the pan you use is broiler safe.

Broiling is the preferred method at many high-end steak houses but it is also an excellent technique for lobster tail, scallops, shrimp, fish and London broil. It is also the fastest way to gratinee, or "top brown", French onion soup, cassoulet, gratins and other casseroles.

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