Many people love the charred exterior of a marshmallow when roasting it over a campfire.
Slightly burnt edges on toast can add a smoky flavor and crunchiness.
Grilling corn until the kernels are slightly charred gives it a smoky and sweet taste.
Vegetables like carrots, cauliflower, or broccoli can become caramelized and delicious when roasted until slightly burnt.
A little char on the ribs can enhance the smoky and savory flavors.
Crispy and slightly burnt bacon can have a smoky and intense flavor.
Roasting Brussels sprouts until they are slightly burnt can bring out their nutty and caramelized flavors.
A slightly charred crust can add a delightful smoky taste and crunch to a pizza.
When onions are cooked until slightly burnt, they develop a rich and sweet flavor.
A golden-brown crust with slightly burnt cheese adds an extra dimension of flavor to a classic grilled cheese.