Roasting is a dry-heat cooking method where meat is cooked in an oven or over a fire, without the addition of liquid.

Braising involves cooking meat in a liquid, usually with vegetables and seasonings, in a covered pot or casserole dish.

Sautéing is a cooking method where meat is cooked quickly in a pan with a small amount of fat or oil, while stirring or tossing.

Poaching is a cooking method where meat is cooked by immersing it in a hot liquid, typically water or broth, and maintaining a temperature just below boiling.

Grilling involves cooking meat over a hot fire, typically with direct heat, using a grill or griddle.

Steaming involves cooking meat in a hot, moist environment, typically using steam, in a steamer or covered pot.

Baking involves cooking meat in a hot oven, typically with dry heat, in a baking dish or pan.

Stewing involves cooking meat in a large pot with a small amount of liquid, typically over low heat, until it becomes tender.

Frying involves cooking meat in a hot oil bath, typically at a high temperature, in a pan or deep fryer.

Smoking involves cooking meat by smoking it over a long period of time, typically with wood smoke, in a smoker or smokehouse.

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

Slow cooking involves cooking meat in a slow cooker, typically over a long period of time at a low temperature, resulting in tender and flavorful meat.

Microwaving involves cooking meat in a microwave oven, using electromagnetic radiation, which heats the food quickly and evenly.

Braising involves cooking meat in a covered pot or casserole dish, typically with a small amount of liquid and vegetables, resulting in tender and flavorful meat.

Boiling involves cooking meat in a large pot with a large amount of liquid, typically at a high temperature, until it is cooked through.