Charring is a
dry-heat cooking method in which food is exposed to very high heat, causing its surface to brown, blacken, or develop a crispy,
smoky layer. Charring can occur through
grilling,
broiling,
roasting, or
searing.
Char is a black, carbon-rich substance produced when organic material is heated strongly, especially when there is not enough oxygen for complete burning. In
cooking, char forms on the surface of foods exposed to high heat.