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A Chinese cooking technique involving high heat and continuous stirring of ingredients. Example dish: Tofu and Vegetable Stir-Fry.

Cooking food over direct heat, usually over a grill. Example dish: Grilled Portobello Mushrooms.

Gently cooking food in liquid just below the boiling point. Example dish: Poached Eggs in Tomato Sauce (Shakshuka).

Cooking foods in boiling water or other liquids. Example dish: Boiled Potatoes with Herbs.

A combination cooking method that uses both wet and dry heats. Food is seared at a high temperature and then finished in a covered pot at a lower temperature with some liquid. Example dish: Braised Leeks.

A method of cooking food quickly in a small amount of oil over relatively high heat. Example dish: Sauteed Garlic Spinach.

Cooking food by surrounding it with steam. Example dish: Steamed Broccoli with Lemon Zest.

Cooking food in an oven using dry heat. Example dish: Roasted Brussels Sprouts with Balsamic Vinegar.

Cooking an ingredient by plunging it into boiling water for a short period, then rapidly cooling it in ice water. Example dish: Blanch and Shocked Green Beans.