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Cooking food with high heat from above, creating a caramelized, crispy surface.

Cooking food by submerging it in a liquid at a temperature of 100°C or 212°F until cooked.

Cooking food with steam by suspending it above boiling water, keeping it separate from the water.

Cooking food by submerging it in hot oil, resulting in a crispy exterior.

Cooking food quickly in a small amount of oil or butter over medium-high heat.

Dry heat method of cooking in an oven, without direct exposure to flames.

Cooking food on a grill over direct heat, usually from charcoal or gas.

Cooking food in an oven using dry heat that surrounds the food with hot air to cook evenly.

Cooking food by simmering it in a large amount of liquid until tender, often for extended periods.

Coating food in a shiny, often sweet, substance to improve appearance and flavor.

Cooking food gently in liquid at a temperature lower than boiling, with small bubbles periodically rising.

Browning a dish under a broiler or in an oven to create a crispy crust on top.

Cooking food using radiation that generates heat by causing water molecules to vibrate.

Cooking food by submerging it in liquid at temperatures just below boiling, between 160-180°F.

Cooking food quickly under high pressure in a sealed pot, which raises the boiling point of water.

Cooking food slowly in a small amount of liquid in a covered pot to retain moisture and flavor.

Cooking food briefly in boiling water, then immediately plunging it into ice water to halt cooking.

Flavoring, cooking, or preserving food by exposing it to smoke from burning or smoldering material.

Cooking food in a vacuum-sealed bag submerged in water at a precise, controlled temperature.

Cooking food rapidly over high heat while stirring briskly in a wok or similar pan.

Preserving food by adding salt, sugar, and certain spices to draw out moisture, inhibiting bacterial growth.

Preserving food by submerging it in vinegar or brine, allowing it to ferment slightly.

Soaking food in a seasoned liquid mixture to add flavor and tenderize before cooking.

Coating food in flour or breadcrumbs before frying to create a crispy outer texture.

Adding alcohol to a dish and igniting it to create a burst of flames, which burns off the alcohol but leaves the flavor.

Removing impurities from butter or stock by melting and allowing solids to separate, resulting in a clear liquid.

Cooking food wrapped in parchment paper, which creates steam and cooks the food with its own moisture.

Soaking food in a solution of salt and water to add moisture and flavor before cooking.

Combining two ingredients together that normally don't mix, such as oil and vinegar, using an emulsifier.