Cooking can be broadly categorized into dry-heat and moist-heat techniques, each suitable for different types of food and desired outcomes. Here’s an overview of various cooking methods:

Dry-Heat Cooking Methods

1. Roasting:
   • Definition: Cooking food, typically in an oven, using dry heat.
   • Best For: Meats, vegetables, poultry.
   • Characteristics: Produces a browned, flavorful exterior with a tender interior.
2. Baking:
   • Definition: Similar to roasting but generally used for foods without a solid structure before cooking.
   • Best For: Breads, cakes, pastries, casseroles.
   • Characteristics: Even heat circulation creates a well-cooked, sometimes risen, product.
3. Grilling:
   • Definition: Cooking food on a grill over direct heat, usually from below.
   • Best For: Meats, vegetables, fish.
   • Characteristics: Imparts a smoky flavor and distinct grill marks.
4. Broiling:
   • Definition: Cooking food under direct heat.
   • Best For: Meats, fish, vegetables.
   • Characteristics: Quick cooking with a charred, crispy exterior.
5. Sautéing:
   • Definition: Cooking food quickly in a small amount of oil or fat over medium-high heat.
   • Best For: Small pieces of meat, vegetables.
   • Characteristics: Produces a lightly browned, flavorful exterior while keeping the interior tender.
6. Pan-Frying:
   • Definition: Cooking food in a moderate amount of oil or fat in a pan.
   • Best For: Meats, fish, potatoes.
   • Characteristics: Creates a crispy, golden-brown exterior.
7. Deep-Frying:
   • Definition: Cooking food by immersing it in hot oil.
   • Best For: Foods coated in batter or breadcrumbs, like chicken, fish, and doughnuts.
   • Characteristics: Produces a crispy, golden exterior with a moist interior.

Moist-Heat Cooking Methods

1. Boiling:
   • Definition: Cooking food in boiling water or other liquids.
   • Best For: Pasta, vegetables, eggs.
   • Characteristics: Quick and even cooking.
2. Simmering:
   • Definition: Cooking food in liquid just below the boiling point.
   • Best For: Soups, stews, sauces.
   • Characteristics: Gentle cooking that allows flavors to meld.
3. Poaching:
   • Definition: Cooking food gently in simmering liquid.
   • Best For: Eggs, fish, chicken.
   • Characteristics: Produces tender, moist food without added fat.
4. Steaming:
   • Definition: Cooking food using steam from boiling water.
   • Best For: Vegetables, fish, dumplings.
   • Characteristics: Preserves nutrients and flavor, produces a tender texture.
5. Braising:
   • Definition: A combination cooking method involving searing food at a high temperature, then finishing in covered pot with some liquid at a lower temperature.
   • Best For: Tough cuts of meat, vegetables.
   • Characteristics: Produces tender, flavorful dishes.
6. Stewing:
   • Definition: Cooking food slowly in a substantial amount of liquid.
   • Best For: Meat, vegetables.
   • Characteristics: Creates a thick, flavorful sauce or gravy.

Combination Cooking Methods

1. Sous Vide:
   • Definition: Cooking food vacuum-sealed in a bag at a precise, low temperature in a water bath.
   • Best For: Meats, fish, vegetables.
   • Characteristics: Results in evenly cooked food with retained moisture and flavor.
2. Pressure Cooking:
   • Definition: Cooking food under high pressure in a sealed vessel.
   • Best For: Tough cuts of meat, beans, stews.
   • Characteristics: Speeds up cooking time while tenderizing food.

Specialty Cooking Methods

1. Smoking:
   • Definition: Cooking food over indirect heat in a smoker using wood chips for flavor.
   • Best For: Meats, fish.
   • Characteristics: Imparts a deep, smoky flavor and tender texture.
2. Microwaving:
   • Definition: Cooking food using microwave radiation.
   • Best For: Reheating, steaming vegetables, quick cooking.
   • Characteristics: Fast and convenient, though may not produce the best texture for all foods.

Understanding these cooking methods allows cooks to choose the best technique for their ingredients and desired outcomes, ensuring delicious and well-prepared meals.