Searing is using high heat to brown the surface of meat in a skillet, under a broiler or in the oven.

This process is supposed to seal in the juices. There is disagreement among chefs as to whether the process really does this. However, the high heat will at least brown the surface, caramelize the seasoning and add the coveted outer coating that may cause disagreement at your table – over who gets the last tasty piece of meat.

Karen Elizabeth Watts

If you have a cooking question for the Two-Minute Expert, send it to Taste, P.O. Box 655237, Dallas, TX 75265, or e-mail food@dallasnews.com. Questions of general interest will be answered in the column.