Toasting is a dry heat cooking method where food is browned through exposure to a grill, fire, or another source of radiant heat.  ...

Rotisserie or spit-roasting is a roasting style where meat is skewered on a long solid rod (spit) and cooked while rotating. The rotation evenly cooks the meat and...

Smoking is a dry heat cooking method that originated as a method of preservation, but has evolved into a dry heat method of cooking,...

Decanting is the process of separating the wine from the sediment that can accumulate in bottles. In addition to removing sediment, wine is also...

The cocktail as we know it today wasn’t officially invented until 1806 when The Balance and Columbian Repository penned the drink as “a stimulating...

Sous-vide is French for 'under vacuum' and is the method of cooking where food is placed in a food-grade plastic bag, has the air removed,...

Barbecue is a dry heat cooking method that involves several different cooking techniques, including smoking, roasting, and grilling over wood or charcoal rather than gas....

Pan-frying is the dry heat cooking method that uses slightly more fat or oil than sauteing and cooks food at a slightly lower temperature...

Sautéing is the dry heat cooking method which involves a small amount of fat or oil being added to a pan and heated before adding...

Roasting is the dry heat cooking method in which an item is cooked in a hot, dry air within an enclosed space where air...

Dry heat cooking allows for the development of complex flavors and aromas through either caramelization or the Maillard reactions. Techniques in this category include those...

Steaming is the moist heat method which involves the transfer of heat through vaporized water or other liquids to heat the food, which results...