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Pumpkin seeds are healthy and roasting pumpkin seeds is a fun activity you can do with your tween.

Belacan is the foundation of a lot Asian recipes especially in Malaysian and Indonesian food.

Roasted salmon fillets are a simple way to cook salmon and other fatty flesh fish.

Roasting whole garlic bulbs is an easy and delicious method, and the sweet, soft cloves can be used in countless ways. Roasted garlic cloves are a great garnish for a main course, like roasted chicken, and can also be mashed up and added to dressings and sauces.

Roasting softens and sweetens onions, turning them into a luscious accompaniment to roasts of all kinds.

When it comes to roasting turkey, this technique is great for doing two very important things; flavoring the breast meat under the skin, and producing a beautifully browned breast. By pressing this flavorful butter in between the skin and flesh of the breast before roasting you will produce a turkey that tastes great, and looks like one of those holiday magazine covers!

This classic turkey gravy recipe is made right along side a roasting turkey. The neck is used to make a simple turkey stock, and the gravy recipe is finished with those delicious browned bits from the roasting pan.

Fruits (pomegranates, quince, plums, oranges) and herbs gives this recipe for roast goose a nice complex flavor perfect for holiday entertaining.

Roast game birds are among the most classic of all Italian dishes, and when I was a boy I used to go out into the Tuscan countryside with friends who hunted; they (wisely) never let me fire a gun, but the walks were wonderful and the meals we enjoyed (Piera, Angelo's wife, decided when the catch had aged enough and was ready for the fire). As is often the case with traditional dishes, Artusi is an excellent cook to turn to for advice, and also for a quick look at life in times of yore:

Spit roasting goes way back, to when our ancestors lived in caves, and remains one of the tastiest and easiest ways to cook meat; the only thing you have to be careful of is not getting the meat too close to the coals, or it will burn on the outside before the inside is cooked. Though this recipe from Lazio calls for pheasant, it will also work with guinea hen, and chicken too.