Frying is heating foods in fat. Oils used in frying serve to transfer heat, act as a lubricant to prevent sticking, and contribute to flavor, browning, and a crisp outside texture. Read more »

Grilling is the reverse of broiling, in that food is cooked above, rather than below, an intense heat source (charcoal, wood, gas, or electric). Grilling over a pit is also known as barbecuing. The temperature is regulated by adjusting the intensity of the heat source, the distance between the food and the heat source, and by moving the food to different places on the grill.

To broil is to cook foods under an intense heat source. The high temperatures of broiling cook foods in approximately 5 to 10 minutes, so only tender meats, poultry, and fish are broiled; tougher foods require longer heating times. Read more »

Roasting is similar to baking except that the term is usually applied to meats and poultry. Roasted meats are often basted every 20 minutes or so to prevent the food from drying out. Read more »

Baking is the heating of food by hot air in an oven. The average baking temperature is 350°F (177°C), although temperatures may range from 300° to 425°F (149° to 219°C). Read more »

Examples of dry-heat preparation include baking, roasting, broiling, grilling, and frying. Higher temperatures are reached in dry-heat preparation than in moist-heat methods, because water can heat only to its boiling point of 212^oF (100^oC), or slightly higher under pressure, while ovens can reach up to 500^oF (260^oC).

Any food heated by direct contact with the steam generated by boiling water has been steamed. Cooked vegetables are at their best when steamed, because this method helps to retain texture, color, taste and nutrients. Read more »

In order to boil, water must reach 212^oF (100^oC) at sea level, at which temperature water bubbles rapidly. The high temperature and agitation of boiling water are reserved for the tougher, textured vegetables and for dried pastas and beans. Read more »

Braising is similar to stewing in that food is simmered in a small amount of liquid in a covered casserole or pot. The liquid may be the food’s own juices, fat, soup stock, and/or wine. Read more »

Stewing refers to simmering ingredients in a small to moderate amount of liquid, which often becomes a sauce with the food. Most stew dishes consist of chopped ingredients such as meat (often browned first) and vegetables placed in a large casserole or stock pot with some water, stock, or other liquid. The pot is covered and the food simmered for some time on the range or in a moderate oven. Stews often taste better the day after their initial preparation, because the overnight rest deepens their flavors.