Boiling is a cooking method where food is submerged in a liquid, usually water, and heated until it reaches a boiling point (100°C or 212°F). This method is commonly used to cook vegetables, pasta, rice, and eggs.

Baking is a cooking method that involves exposing food to hot, dry air in an oven. This method is typically used to cook bread, pastries, cakes, and other baked goods.

Frying is a cooking method where food is submerged in hot oil or fat, either deep-frying or shallow-frying. This method is commonly used to cook meat, fish, vegetables, and snacks.

Grilling is a cooking method where food is cooked over direct heat, usually on a grill or a griddle. This method is commonly used to cook meat, fish, vegetables, and sandwiches.

Searing is a cooking technique where food is exposed to high heat for a short period of time, typically in a pan or on a grill. This method is commonly used to cook meat, fish, and vegetables, creating a crispy outer layer and a tender interior.

Simmering is a cooking method where food is cooked in a liquid, typically a sauce or broth, at a temperature below boiling point (usually between 185°F and 205°F). This method is commonly used to cook stews, soups, and sauces.

Steaming is a cooking method where food is cooked in a sealed container, allowing steam to build up and cook the food. This method is commonly used to cook vegetables, fish, and dumplings.

Sautéing is a cooking method where food is cooked in a pan with a small amount of oil or fat, allowing the food to brown and crisp. This method is commonly used to cook vegetables, meat, and fish.

Pan-frying is a cooking method where food is cooked in a mixture of oil and water, creating a crispy outer layer and a tender interior. This method is commonly used to cook meat, fish, and vegetables.

Stir-frying is a cooking method where food is cooked in a shallow layer of hot oil, typically in a pan or a wok. This method is commonly used to cook vegetables, meat, and noodles.

Vinaigrette is a cooking technique where food is cooked in a mixture of oil and vinegar, typically used for salads and marinades. This method is commonly used to dress salads, marinate meat, and add flavor to vegetables.

Slow-cooking is a cooking method where food is cooked in a slow cooker or crock pot, allowing the food to cook over a long period of time at a low temperature. This method is commonly used to cook stews, soups, and roasts.

Microwaving is a cooking method where food is cooked in a microwave oven, using electromagnetic radiation to heat the food. This method is commonly used to cook quick meals, reheat leftovers, and defrost frozen foods.

Pressure cooking is a cooking method where food is cooked in a pressure cooker, allowing the food to cook quickly under high pressure. This method is commonly used to cook beans, lentils, rice, and stews.

Braising is a cooking method where food is cooked in a sealed container, allowing the food to cook in its own juices. This method is commonly used to cook meat, poultry, and vegetables.