BraisingBraising (from the French word braiser) is a combination cooking method that uses both wet and dry heats: typically, the food is first browned at a high temperature, then simmered in a covered pot in cooking liquid (such as wine, broth, coconut milk, or beer). It is similar to stewing, but braising is done with less liquid and usually used for larger cuts of meat.
GrillingGrilling is a form of cooking that involves heat applied to the surface of food, commonly from above, below or from the side. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat and vegetables quickly.
RoastingRoasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least 150 °C (300 °F) from an open flame, oven, or other heat source. Roasting can enhance the flavor through caramelization and Maillard browning on the surface of the food. Roasting uses indirect, diffused heat (as in an oven), and is suitable for slower cooking of meat in a larger, whole piece.
SautéingSautéing or sauteing (UK: , US: ; from Frenchsauté'jumped, bounced', in reference to tossing while cooking) is a method of cooking that uses a relatively small amount of oil or fat in a shallow pan over relatively high heat. Various sauté methods exist. DescriptionIngredients for sautéing are usually cut into small pieces or thinly sliced to provide a large surface area, which facilitates fast cooking.
BakingBaking is a method of preparing food that uses dry heat, typically in an oven, hot ashes, or on hot stones. The most commonly baked foods in 2025 were bread and rolls. Heat is gradually transferred from the surface of unbaked goods to their center, typically at elevated temperatures surpassing 300 °F (148 °C). Dry heat cooking imparts a distinctive richness to foods through the processes of caramelization and surface browning.
CookingPreparing food using heatA man cooking in a restaurant kitchen, MoroccoCooking, also known as cookery, is the art, science and craft of using heat to make food more palatable, digestible, nutritious, or safe. Cooking techniques and ingredients vary widely, from grilling food over an open fire, to using electric stoves, to baking in various types of ovens, to boiling and blanching in water, reflecting local conditions, techniques and traditions.
BeefMeat from cattleA raw rib roastA serving of prime rib roastWagyu cattle are an example of a breed raised primarily for beefBeef is the culinary name for meat from cattle (Bos taurus). Beef can be prepared in various ways; cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often ground or minced, as found in most hamburgers. Beef contains protein, iron, and vitamin B12.
PoultryPoultry () are domesticated birds kept by humans for the purpose of harvesting animal products such as meat, eggs or feathers. The practice of raising poultry is known as poultry farming. These birds are most typically members of the superorder Galloanserae (fowl), especially the order Galliformes (which includes chickens and turkeys).
MeatAnimal flesh eaten as foodRaw meat (clockwise from left): chicken, beef, bacon, pork chopsMeat is animal tissue, mostly muscle, that is eaten as food. Humans have hunted and farmed other animals for meat since prehistory. The Neolithic Revolution allowed the domestication of vertebrates, including chickens, sheep, goats, pigs, horses, and cattle, starting around 11,000 years ago.
PorkPork is the culinary name for the meat of the pig (Sus domesticus). It is the second most commonly consumed type of meat worldwide, following poultry, with evidence of pig husbandry dating back to 8000–9000 bce. Pork is eaten both freshly cooked and preserved; curing extends the shelf life of pork products. Ham, gammon, bacon, and pork sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork.
FoodSubstance consumed for nutritionDisplay of various foodsFood is any substance that is consumed by an organism for nutritional support. Food usually consists of plant, animal, or fungal origin and contains essential nutrients such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, encourage physical requirements, and support growth.
SeafoodMarine life regarded as food by humansSeafood includes any form of food taken from the sea.Seafood productionSeafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. Shellfish include various species of molluscs (e.g., bivalve molluscs such as clams, oysters, and mussels, and cephalopods such as octopus and squid), crustaceans (e.g. shrimp, crabs, and lobster), and echinoderms (e.g. sea cucumbers and sea urchins).*As an Amazon Associate I earn from qualifying purchases.