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A cooking method where food is cooked in a small amount of fat over relatively high heat. Example: Sautéing onions to caramelize them.

A cooking technique that involves browning meat or vegetables in fat before slow cooking in covered pot with some liquid. Example: Braising beef brisket in a red wine reduction.

Cooking technique involving submerging food in a liquid at a low temperature (160°F-180°F). Example: Poaching eggs in water with a dash of vinegar.

A cooking method where liquid is heated to just below boiling (185°F-205°F). Example: Simmering a chicken soup to meld the flavors.

A technique of boiling vegetables briefly then shocking them in ice water. Example: Blanching green beans to retain color and texture.

A French term meaning 'everything in its place'; refers to preparation and organization of ingredients before cooking. Example: Chopping all vegetables and measuring spices before starting a recipe.

Cutting food into thin matchstick-sized strips. Example: Julienne carrots for a stir-fry.

Pouring a liquid into a hot pan to scrape off and dissolve the food particles that have stuck to the pan. Example: Deglazing a pan with red wine after cooking steak.

A technique used to gently combine ingredients without deflating mixtures, such as egg whites or whipped cream. Example: Folding whipped egg whites into a cake batter.

The process of thickening and intensifying the flavor of a liquid mixture by simmering or boiling. Example: Reducing balsamic vinegar to create a glaze.

Combining two ingredients together which do not naturally mix, such as oil and vinegar. Example: Making a vinaigrette for a salad dressing.

Cooking the surface of a piece of meat at a high temperature until a crust forms. Example: Searing a steak before finishing in the oven.

An Italian term used to describe pasta that is cooked to be firm to the bite. Example: Boiling spaghetti until it's al dente before mixing with sauce.

A mixture of fat (usually butter) and flour used to create thick sauces and soups. Example: Making a roux for macaroni cheese sauce.

A method of cooking in which food is vacuum-sealed in a bag and then cooked to a precise temperature in a water bath. Example: Sous vide steak for perfect doneness.

The process of browning sugar, which creates a complex flavor and brown color. Example: Caramelizing sugar topping on a crème brûlée.

A cutting technique in which leafy green vegetables or herbs are cut into long, thin strips. Example: Adding a chiffonade of basil to top a tomato salad.

The process of slowly warming up egg yolks with hot liquid to ensure that they do not curdle. Example: Tempering egg yolks when making a custard.

A cooking method using steam heat to cook food. Example: Steaming broccoli to retain nutrients and color.

Soaking foods in a flavorful liquid mixture before cooking, to enhance flavor and tenderness. Example: Marinating chicken in a mixture of olive oil, herbs, and lemon juice.

The outer, colored part of the rind of citrus fruits, used as a flavor enhancer. Example: Adding lemon zest to a cake batter for a zingy flavor.

The process of soaking food in salty water, to enhance juiciness and flavor. Example: Brining turkey before roasting to ensure moistness.

Cooking food using radiant heat from below. Example: Grilling hamburgers over a charcoal grill.

Working dough by hand to develop gluten and ensure even consistency. Example: Kneading pizza dough before letting it rise.

Beating or stirring food with a whisk to incorporate air and increase volume. Example: Whisking egg whites for meringue.

Cooking and preserving food in a substance for a long time at low temperature. Example: Duck confit cooked slowly in its own fat.

Coating foods with a glossy mixture to enhance appearance and flavor. Example: Glazing carrots with honey and butter.

Partially cooking food in boiling water, to be further cooked using another method. Example: Parboiling potatoes before roasting them.

The final rise of shaped bread dough before baking. Example: Proofing bread dough until it doubles in size.

Cooking method that uses direct overhead heat to cook food quickly. Example: Broiling a fish fillet to get a crisp top.

The process of removing sediment from butter, yielding clarified butter or ghee. Example: Clarifying butter for sautéing at a higher temperature without burning.

A metabolic process that converts sugar to acids, gases, and/or alcohol using microbes. Example: Fermenting cabbage to make sauerkraut.

The act of adding alcohol to a hot pan to create a burst of flames. Example: Flambéing bananas with rum for a dramatic dessert presentation.

Adding decorative or flavorful touches to foods before serving. Example: Garnishing a soup with fresh herbs before serving.