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A process of boiling vegetables briefly and then plunging them into iced water. Used worldwide, blanching is essential in preparing vegetables for freezing, salads, or other dishes where a crisp texture is desired.

This technique involves cooking food in an oven or over an open fire. In Mediterranean cuisine, vegetables are often roasted to enhance their natural sweetness and texture.

A method of cooking that involves direct heat. Popular in vegetarian diets for replicating the texture and smokiness of meat, particularly in the Middle East with dishes like grilled eggplants for baba ganoush.

A cooking technique used in Indian cooking where spices are heated in oil or ghee to release their essential oils before being added to a dish. It is crucial for adding depth and aroma to vegetarian dishes.

A gentle cooking technique that involves simmering ingredients in liquid at a relatively low temperature. It's a delicate method used in various cuisines, suitable for making dishes such as French ratatouille, where it preserves the integrity of vegetables.

A method of cooking food that uses a small amount of oil or butter in a shallow pan over relatively high heat. Often used in French cuisine, it's popular for its ability to preserve the texture and flavor of vegetables.

A cooking process in which food is submerged in hot oil. It is a universal cooking technique but has a notable presence in Southern American and Indian vegetarian cuisine, where it adds crunchiness and flavor to dishes like fried okra or pakoras.

A cooking method that uses both wet and dry heats. Common in various cuisines, this technique involves searing at a high temperature, then finishing in a covered pot with a variable amount of liquid, ideal for vegetarian stews.

A cooking method involving the heat from vaporized water to cook food. It is a healthy cooking technique common in Asian cultures, particularly Chinese, where it is used to maintain the natural flavor and nutrition of vegetables and dumplings.