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Poaching involves cooking at lower temperatures in a flavorful liquid, suited for delicate foods like eggs, fish, and fruit.

Microwaving cooks food using electromagnetic radiation, causing molecules to rotate and build up thermal energy. Suitable for rapid reheating and cooking of vegetables, leftovers, and ready meals.

Frying is cooking food in oil or fat. Types include deep frying and pan frying, suitable for chicken, potatoes, and dough products.

Sous-vide is a low temperature, long-time cooking method where food is vacuum sealed and cooked in a water bath. Suitable for meats, vegetables, and eggs.

Grilling uses direct heat to cook foods, giving them a charred flavor. Ideal for meats, vegetables, and firm fish.

Steaming cooks food by surrounding it with steam, preserving nutrients. Suitable for vegetables, seafood, and dumplings.

Broiling cooks food with high heat from above. It's suitable for quick cooking of meats and vegetables that can handle high temperatures.

Baking cooks food using prolonged dry heat without direct exposure to flames, ideal for bread, pastries, and casseroles.

Braising is a combination cooking method that uses both wet and dry heats. Good for tougher cuts of meat and hearty vegetables.

Roasting uses indirect, dry heat, often in an oven, to cook foods evenly. Great for meats, poultry, vegetables, and root vegetables.

Stir-frying is a Chinese cooking technique involving high heat and continuous stirring. Suitable for bite-sized pieces of meat and vegetables.

Smoking uses the smoke from burning wood to flavor and cook food, often done with meats and fish.

Blanching involves scalding vegetables in boiling water or steam, then shocking them in ice water. It is useful for nuts, fruits, and vegetables to improve texture and color.

Simmering cooks food gently and slowly in liquid just below boiling point. Ideal for stews, soups, and sauces.