Cooking methods

BAKING

Baking is a dry-heat cooking method most commonly done in the oven. The dry, indirect heat from baking cooks all sides evenly and gets the exterior of a food item brown while keeping the inside moist. Though there are exceptions, baking tends to be at a medium oven temperature. This method most commonly refers to breads, cakes, cookies and other pastries, though it can also refer to meats and vegetables, such as potatoes and chicken breast. 

ROASTING

Like baking, roasting is a dry-heat method commonly done in the oven in which dishes are cooked until golden brown and tender. Roasting typically refers to meats and vegetables, and can either be done at low temperatures (think: turkey, prime rib) or high temperatures (think: roasted Brussels sprouts and other vegetables).

BROILING

Broiling is similar to grilling, except the heat source is extremely hot and comes from the top. It works well for getting the top of a dish brown and crispy, like meatloaf, glazed salmon or the cheese on top of mac and cheese. It is usually done in an oven by adjusting the setting to broil. The process happens very quickly, so watch your food carefully when broiling so it does not burn.

SEARING

 Searing is a quick-cook method done with minimal amounts of fat over high heat. Searing foods gives them a brown, caramelized outside without fully cooking the interior. Think searing a piece of tuna so it has a browned exterior and a medium-rare interior, or cooking steak in a cast-iron skillet. 

SAUTÉE

Sautéed foods are cooked in a thin layer of fat (oil, butter, bacon fat) over medium-high to high heat, usually in a frying pan on the stovetop. Foods are cooked until tender or browned. Green vegetables, like Swiss chard, asparagus and broccoli, are particularly delicious when sautéed, as is fish. Sautéing is another quick-cooking method, so keep an eye on your pans and flip and stir your food as it cooks.