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Curing is the process of preserving food by adding salt, sugar, and/or other seasonings, and sometimes the use of nitrates or nitrites for color and preservation.

Gratinating, or au gratin, refers to topping a dish with a browned crust, often made from breadcrumbs, grated cheese, egg and/or butter.

Sous-vide is a method that involves sealing food in an airtight container, usually a vacuum-sealed bag, and cooking it in temperature-controlled water.

Marinating is the process of soaking foods in a seasoned, often acidic, liquid before cooking to add flavor and tenderize.

Broiling is similar to grilling but the heat source is from above. It's used to cook foods quickly, creating a browned or caramelized top layer.

Braising involves first searing food at a high temperature and then slowly cooking it in a covered pot with a small amount of liquid.

Frying is the process of cooking food by submerging it in hot oil, which can include methods like deep-frying, pan-frying, and stir-frying.

Grilling applies dry heat to the surface of food from below or above, often imparting a charred flavor typical of outdoor cooking.

Stewing involves covering small pieces of food with liquid and simmering over low heat for an extended period.

Baking is a dry-heat method of cooking food in an oven where the hot air surrounds the food, cooking it evenly on all sides.

Boiling involves cooking food in water or another liquid brought to its boiling point, typically at 100°C (212°F) at sea level, allowing rapid bubbling.

Roasting involves cooking food, often meat, in an oven or over an open fire with dry heat, which can enhance flavor through caramelization.

Tempering is a technique used to stabilize food, such as chocolate, by heating and cooling it to specific temperatures to create a smooth, glossy finish and proper crystallization.

Poaching involves cooking delicate foods in a liquid at a temperature lower than boiling, between 160-185°F (71-85°C) producing a gentle simmer.

Smoking uses the smoke from smoldering materials, usually wood, to flavor and cook food, often imparting a distinct smoky taste.

Glazing involves coating foods with a thin, shiny layer, often made of a reduction of liquids or with a brush on a sweet or savory glaze.

Sautéing involves cooking food quickly in a small amount of oil or butter over medium-high heat in a pan.

Brining is a process that involves soaking food, especially meat, in a solution of saltwater, often with additional herbs and spices, before cooking.

Blanching is the process of briefly boiling food, then immediately plunging it into iced water to halt the cooking process.