Tips on Proper Terms

It can only help to know and use the right terms when you cook. It doesn't help when you use "blackening" for "burning the food" instead "applying a spice rub and then cooking in a cast iron pan". It can only help when you use the right terms.

There is a difference between "caramelization" and "browning". Both are essentially the same process and help unlock flavors in the food, but they do so differently. "Browning" is when the food burns a little and gets a little crust on it; this helps to unlock savory flavors in the food. Browing is also done more quickly and locks in juices.

"Caramelization" can also turn the food brown, but it generally makes the food sweeter. This is because cooking some foods over a low heat causes the sugar chains in foods to break down, creating simpler sugars throughout the food.

"Grilling" and "barbecuing" are another fun pair. "Grilling" is cooking food over an open flame in order to cook it quickly and lock in juices. Although it can be done on a barbecue grill, the heat is usually higher and spices are applied during cooking. The idea is more to accentuate the taste of the food rather than use it as a basis.

"Barbecuing" also uses a barbecue grill, but the temperature is far lower and the meat cooks much longer. Also, any spices or sauces are usually applied before cooking. This makes the meat much more tender and easily shredded, and the flavor comes from the interaction of the added flavors and the meat.