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Cutting vegetables into long thin strips. Commonly used for stir-fries or garnishes.

Cutting into cube-shaped pieces, varying in size. Often used to create uniformly sized ingredients for even cooking.

Cooking food quickly in a minimal amount of fat over relatively high heat. This method develops flavor and achieves a brown crust.

Cooking food in an oven or over a fire, typically until crisp and browned on the outside. It's ideal for meats and vegetables.

Cooking food slowly in a small amount of liquid in a covered pot. It's a combination of both wet and dry heats and is used for tougher cuts of meat.

Cooking liquid at a temperature just below the boiling point, with gentle bubbles rising to the surface. It's used for soups, stews, and sauces.

Boiling food briefly then plunging it into ice water. It stops enzyme action that can cause loss of flavor, color, and texture.

Gently cooking food in liquid at a temperature well below boiling, ideal for delicate foods such as eggs, fish, or fruit.

Cooking food by surrounding it with steam, which transfers heat without direct contact between the food and the cooking liquid.

Cooking food by submerging it in hot fat, such as oil or butter. Includes deep-frying and pan-frying.

Cooking food on a grate over a heat source, typically with open flames. It imparts a smoky flavor and charred texture.

A method of cooking using high heat from above, as in an oven's broiler. It's often used for searing meat, toasting bread, or finishing dishes.

Cooking foods slowly in liquid for long periods, which makes for tender and flavor-rich dishes. Common for tougher cuts of meat and hearty vegetables.

A method where food is vacuum-sealed and cooked at a precise, low temperature in a water bath. It achieves even cooking and prevents moisture loss.

The process of cooking sugars, in foods like onions, until they become brown and aromatic. Enhances the sweetness and creates depth of flavor.

A dramatic technique involving adding alcohol to a hot pan to create a burst of flames. Used to add a rich flavor and burn off the alcohol.

Gently combining ingredients without deflating air bubbles, often used when mixing a lighter substance with a heavier dough or batter.

A method of beating ingredients to incorporate air, making them fluffy. Whisking is commonly used for eggs, dressings, and batter.

A dry heat cooking method using an oven's ambient heat. Common for cakes, bread, pastries, and other dough-based foods.

Coating foods with a thin, shiny liquid to enhance flavor and appearance. It can be applied to both sweet and savory dishes.

Soaking food in a seasoned liquid (marinade) before cooking, to add flavor and to tenderize. Common for meat, fish, and vegetables.

Coating food in breadcrumbs or a similar dry powder before cooking, usually frying. It creates a crunchy outside and tender inside.

The process of combining two liquids that typically do not mix well, such as oil and vinegar, to create a homogeneous mixture.

Simmering or boiling a liquid until the volume is reduced through evaporation, which concentrates flavors. Frequently used in sauces.

A method of preserving or cooking food by slow-cooking it in grease, oil, or sugar water (syrup). Traditionally used for meat and fruit.

Adding liquid to a pan to dissolve the food particles that are stuck to the bottom after cooking. Helps to make a flavorful sauce or gravy.

A process that uses natural bacteria to convert carbohydrates to alcohol or organic acids under anaerobic conditions, enhancing flavor and preservation.

A process of working dough by pressing, folding, and stretching to develop gluten. This técnique is essential in bread-making.

Soaking an ingredient in a liquid to infuse it with flavor, or to soften it. Often used in cooking with fruit.

Enhancing the flavor of food by adding herbs, spices, salt, or other flavor agents during prep or cooking.

The process of opening the hard external covering of shellfish (like oysters or clams) before cooking or serving.

A technique of slowly warming up eggs or other sensitive ingredients by adding a hot liquid bit by bit to prevent them from cooking or curdling.

Passing dry ingredients like flour, cocoa, or powdered sugar through a fine sieve to remove lumps, aerate, and combine ingredients uniformly.

Removing the very outer colored skin of citrus fruits to use as flavoring. The zest contains oils that offer a concentrated aroma.

Heating liquid to just below the boiling point until little bubbles start to form at the edges. Commonly done with milk.

Adding an ingredient to make sure different components of the dish stick together. Eggs, flour, and bread crumbs are common binders.

Soaking food in a solution of saltwater. This technique improves hydration, which makes the food moister and more tender.

The process of removing impurities from a liquid such as butter or broth, making it clear and more refined.

Removing the inedible, central part of certain fruits, such as apples and pears, typically involving the seeds and tough center.

The process of removing excess fat from the surface of stews, soups, or sauces, usually when cooled and the fat has solidified.

Chopping food into very small, fine pieces. It's crucial for distributing flavor throughout a dish, especially for garlic, herbs, and onions.

A technique where a pastry bag is used to create shapes or to decorate foods with soft textured fillings or doughs.

Allowing dough to rest and rise before baking. It's essential in bread making for developing the right texture and flavor.

Blending, grinding, or passing food through a fine sieve to create a smooth, creamy consistency. Commonly done with fruits, vegetables, and legumes.

Allowing food, especially meat, to sit before cutting or serving. This allows the juices to redistribute for a more tender and juicy result.

Making shallow cuts on the surface of food, often meat, fish, or bread. This ensures even cooking, prevents curling, and adds visual appeal.

Plunging blanched or boiled food into ice water to halt the cooking process immediately. Helps maintain color, texture, and nutrient content.

Tying up poultry or other meat with string before cooking. It helps the meat cook evenly and hold a uniform shape.