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Soak food in a flavored liquid mix (marinade) to tenderize and add flavor before cooking.

Cook food gently in liquid just below boiling point, around 85-95°C (185-205°F), where small bubbles rise to the surface.

Add liquid (often wine) to a pan to dissolve food residues after sautéing or searing for enhanced flavor.

Add alcohol to a dish and ignite to introduce a rich, caramelized flavor and dramatic presentation.

Combine two liquids that ordinarily do not mix, such as oil and vinegar, to create a homogeneous mixture.

Soften or breakdown food by soaking in a liquid, often alcohol, syrup, or vinegar, to enhance flavor.

Allow yeast dough to rise before baking, which develops the final texture and flavor of bread.

Cook food by surrounding it with hot air in an oven, typically at temperatures from 175-220°C (350-425°F).

Cook food by submerging it in hot oil, usually at temperatures of 160–190°C (320–375°F).

Gently mix a lighter mixture into a heavier one to retain volume, such as incorporating whipped cream or egg whites.

Cut leafy vegetables or herbs into thin, ribbon-like strips, often used for garnishes.

Gently raise the temperature of a cold or room-temperature ingredient by slowly adding hot or boiling liquid.

Briefly submerge food in boiling water and then immediately place it into ice water to halt the cooking process.

Remove the very outer colored layer of citrus fruit skin, rich in oils and flavor, avoiding the bitter white pith.

Similar to braising, but involves smaller, uniform pieces of meat or vegetables, submerged in liquid and cooked slowly.

Cook food quickly on high heat in a wok or frying pan with constant stirring or tossing.

Cook food by submerging it in a liquid at a temperature between 70-85°C (160-185°F), without reaching a boil.

Open the hard outer shell of mollusks (like oysters and clams) to access the meat inside.

Cook food submerged in water or another liquid at a temperature of 100°C (212°F) until done.

Cook food by exposing it to steam coming from boiling water, without the food touching the water itself.

A form of frying in which the food is completely submerged in hot oil.

Cook or flavor food by exposing it to smoke from burning or smoldering material, often wood.

Beat ingredients together with a whisk to mix, aerate, and increase volume.

Cook food rapidly in a small amount of oil over relatively high heat while moving it around constantly.

Cook sugar or foods containing sugar (like onions) until they become brown and develop a complex flavor.

Simmer or boil a liquid until its volume is decreased through evaporation, often to intensify flavors or thicken.

Cut vegetables into short, thin strips, resembling matchsticks, for uniform cooking and presentation.

Cut or chop food into very small pieces, finer than diced or chopped sizes.

Cook food by exposing it to direct radiant heat from above, similar to grilling reversed.

Brown the surface of food quickly at high temperature to develop flavor and color through caramelization.

Cook food on a grill over direct heat, often from charcoal or gas, to impart a charred flavor.

Coat foods with a glossy mixture (often a reduction of stock, sugar, or icing) to enhance flavor and appearance.

Cut food into uniform cube-shaped pieces, with varying levels of size (fine, medium, large).

Work dough with hands to develop gluten, leading to elastic and smooth texture.

Cut the bones from fish or meat to create a boneless piece suitable for cooking.

Cook food slowly in a small amount of liquid in a covered pot after searing or browning it.

Cook food by surrounding it with hot air in an oven, usually at high heat above 220°C (425°F), to brown the exterior.

Remove impurities from a liquid, such as butter or broth, to make it clear and increase its purity.

Top a dish with cheese or breadcrumbs mixed with butter, then brown it in an oven or under a broiler.