Carryover cooking, also known as residual cooking or resting, is a phenomenon that occurs after removing food from a heat source, such as an oven or grill. During carryover cooking, the internal temperature of the food continues to rise even after it has been removed from the heat source. This is due to the transfer of heat from the hotter exterior of the food to the cooler interior. Carryover cooking can significantly affect the final doneness and texture of the food, especially meats. For example, a steak removed from the grill will continue to cook as it rests, resulting in a rise in internal temperature and further cooking of the meat's proteins. Carryover cooking is an important factor to consider when determining the cooking time and doneness of foods, particularly when cooking meats and baked goods.

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