Braising is a cooking method that involves browning the food first and then simmering it in a covered pot with a small amount of liquid.

Deglazing is a technique used to dissolve and incorporate the browned bits stuck to the bottom of a pan after cooking, creating a flavorful sauce or liquid.

Roasting involves cooking food in a hot oven, usually at a high temperature, to create a browned exterior and a tender interior.

Boiling is a cooking method that involves submerging food in a large pot of boiling liquid, typically water, until it is cooked through.

Sautéing involves cooking food in a pan with a small amount of fat or oil over medium-high heat, stirring or tossing the food frequently.

Grilling involves cooking food on a grill or griddle over direct heat, creating characteristic grill marks and a smoky flavor.

Frying involves submerging food in a deep fryer or large amount of hot oil until it is cooked through and crispy.

Steaming involves cooking food in a steamer or colander suspended over boiling water, allowing the steam to cook the food gently and evenly.

Stewing involves cooking food in a covered pot with a small amount of liquid, creating a flavorful broth or sauce that infuses the food with flavor.

Searing involves cooking food in a shallow pan with a small amount of fat or oil over high heat, creating a crispy crust while leaving the interior tender and juicy.

Slow-cooking involves cooking food in a slow cooker or crock pot over a long period of time, typically on low heat, resulting in tender and flavorful dishes.

Microwaving involves cooking food in a microwave oven, using electromagnetic radiation to heat and cook the food quickly and efficiently.

Pressure-cooking involves cooking food in a pressure cooker, creating a high-pressure environment that reduces cooking time significantly while preserving nutrients and flavors.

Tandoori cooking involves cooking food in a tandoor, a cylindrical clay oven, creating a smoky and charred flavor characteristic of Indian cuisine.

Stir-frying involves cooking food in a wok, a large, round-bottomed pan, using high heat and constant stirring, resulting in tender-crisp vegetables and flavorful sauces.