Frying involves submerging food in hot oil or fat until it is cooked through.

Baking is a method of cooking food in an oven using dry heat, typically at a moderate temperature.

Boiling involves submerging food in boiling water until it is cooked through.

Grilling involves cooking food over a direct heat source, such as an open flame or hot coals.

Sautéing involves cooking food in a pan with a small amount of fat or oil, while stirring or shaking the pan to prevent sticking.

Steaming involves cooking food in a closed container with steam, without submerging it in water.

Roasting involves cooking food in a hot oven, typically at a high temperature, until it is browned and crispy.

Microwaving involves cooking food in a microwave oven, which uses electromagnetic radiation to heat food quickly.

Pressure cooking involves cooking food in a sealed container under pressure, which reduces cooking time and preserves nutrients.

Marinating involves soaking food in a mixture of herbs, spices, and liquids before cooking, to enhance flavor and tenderness.

Slow cooking involves cooking food in a slow cooker over a long period of time, typically at a low temperature.

Deep frying involves cooking food in a deep fryer, submerging it completely in hot oil.

Pan frying involves cooking food in a shallow pan with a small amount of fat or oil, typically without stirring or shaking the pan.

Braising involves cooking food in a covered pan with a small amount of liquid, allowing the food to steam and braise.

Shallow frying involves cooking food in a mixture of hot oil and water.