Dry Heat
Cooking food in the oven using dry heat and air.
Baking
Cooking food in liquid at boiling point.
Boiling
Cooking food slowly in a liquid and simmering for a long period of time.
Stewing
Cooking food by using the top heat of the oven.
Broiling
Cooking food in water at a temperature just below boiling point.
Simmering
Cooking food by first searing and then slowly cooking in a covered pot with liquid.
Braising
Cooking the surface of food at a high temperature giving it a caramelized crust.
Searing
Cooking food by placing it over boiling water and letting the steam cook it.
Steaming
Cooking food in a sealed, high-pressure pot that uses steam.
Pressure Cooking
Cooking food over an open flame.
Grilling
Quickly submerge food into boiling water and then into ice water.
Blanching
Cooking food by exposing it to smoke from burning wood gives it a smoky flavor.
Smoking
Cooking food such as meat in the oven at a really high temperature.
Roasting
Cooking food in a gentle way in liquid that is below boiling point.
Poaching
Cooking food by vacuum sealing and immersing in a low-temperature water bath for an extended amount of time.
Sous-Vide