Category: Quick Guide / Cooking & Nutrition

⚡ Basic Cooking Techniques Everyone Should Know

This Quick Guide is designed as a reference glossary of common cooking techniques.

Each entry explains what the technique does, how to use it, and what to watch for. You do not need to learn every technique at once. Begin with boiling, simmering, sautéing, baking, and roasting, then return to this guide as you try new recipes.

Cooking Techniques A–Z

Bake

What it means: Cooking food with dry, surrounding heat inside an oven.

Commonly used for:

• Bread
• Cakes
• Cookies
• Casseroles
• Chicken
• Fish
• Pasta dishes

How to do it:

1. Place an oven rack in the correct position.
2. Preheat the oven to the recipe’s temperature.
3. Place the food in an oven-safe pan or dish.
4. Put the food inside after the oven is preheated.
5. Set a timer.
6. Check for the recipe’s signs of doneness.
7. Remove the food with dry oven mitts.

Helpful tip: Avoid opening the oven repeatedly. Each time the door opens, heat escapes and may increase the cooking time.

Safety reminder: Stand to the side when opening the oven and keep your face away from escaping heat and steam.

Blanch

What it means: Briefly cooking food in boiling water and then quickly cooling it in ice water.

Commonly used for:

• Green beans
• Broccoli
• Peas
• Tomatoes
• Vegetables being prepared for freezing

How to do it:

1. Bring a pot of water to a boil.
2. Prepare a bowl of ice water.
3. Carefully add the food to the boiling water.
4. Cook it for the time given in the recipe.
5. Remove it with a slotted spoon or strainer.
6. Place it immediately into the ice water.
7. Drain it when cool.

Why it is used: Blanching can brighten color, slightly soften food, loosen skins, or prepare vegetables for freezing or another cooking method.

Safety reminder: Keep your hands and face away from boiling water and steam.

Boil

What it means: Cooking food in liquid that is hot enough to produce large, rapidly moving bubbles.

Commonly used for:

• Pasta
• Potatoes
• Rice
• Eggs
• Vegetables
• Soup
• Water needed for another recipe

How to do it:

1. Add liquid to a pot without filling it to the top.
2. Place the pot over high or medium-high heat.
3. Wait for large bubbles to break continuously across the surface.
4. Carefully add the food.
5. Adjust the heat to prevent the pot from boiling over.
6. Stir when required.
7. Cook for the recommended time.

Helpful tip: Adding food may temporarily stop the boiling. Wait for the liquid to return to the required temperature.

Safety reminder: Turn pot handles inward and use dry oven mitts when draining hot water.

Braise

What it means: Cooking food slowly with a small amount of liquid in a covered pot.

Braising usually begins by browning the food and then cooking it gently in liquid.

Commonly used for:

• Tougher cuts of meat
• Chicken
• Cabbage
• Root vegetables
• Beans

How to do it:

1. Heat a small amount of oil in a heavy pot.
2. Brown the food on the outside.
3. Add broth, water, sauce, or another cooking liquid.
4. The liquid should usually come partway up the food rather than completely cover it.
5. Cover the pot.
6. Cook slowly on the stove or in the oven.
7. Continue until the food becomes tender.

Why it is used: Slow cooking helps tougher foods become tender and allows flavors to develop.

Helpful tip: Follow the recipe’s time and temperature. Braising may take considerably longer than sautéing or boiling.

Broil

What it means: Cooking food with strong, direct heat from above.

Commonly used for:

• Browning cheese
• Toasting bread
• Cooking thin pieces of meat
• Finishing casseroles
• Browning vegetables
• Crisping the top of a dish

How to do it:

1. Move the oven rack to the recipe’s recommended position.
2. Turn on the broiler.
3. Place food on an oven-safe pan.
4. Put the pan under the heating element.
5. Stay nearby.
6. Check the food frequently.
7. Turn or remove it when instructed.

Helpful tip: Food can change from browned to burned very quickly under a broiler.

Safety reminder: Do not use glass cookware under a broiler unless the manufacturer specifically says it is broiler-safe.

Brown

What it means: Cooking the surface of food until it develops a brown color.

Commonly used for:

• Ground meat
• Chicken
• Beef
• Sausage
• Vegetables
• Butter

How to brown ground meat:

1. Heat a frying pan over medium heat.
2. Add the ground meat.
3. Break it into smaller pieces with a spatula.
4. Stir and turn the pieces as they cook.
5. Continue until the meat is safely cooked according to the recipe.
6. Drain excess fat carefully if required.

How to brown other food:

1. Dry the surface when appropriate.
2. Heat a small amount of oil in the pan.
3. Add the food without overcrowding the pan.
4. Allow it to cook without moving it constantly.
5. Turn it when the first side has browned.

Important: Browning the outside does not always mean the inside is fully cooked. Check doneness separately.

Deep-Fry

What it means: Cooking food while it is completely submerged in hot oil.

Commonly used for:

• French fries
• Doughnuts
• Breaded chicken
• Battered fish
• Fried vegetables

How it works: Hot oil quickly cooks the surface and creates a crisp exterior.

Before trying it: Deep-frying requires careful temperature control, appropriate equipment, and an understanding of grease-fire safety. It may not be an ideal technique for a first-time cook.

Safety reminders:

• Never leave hot oil unattended.
• Keep water away from the oil.
• Do not overfill the pot.
• Lower food into the oil carefully.
• Never pour water on an oil or grease fire.
• Never carry a pot containing burning oil.
• Allow oil to cool completely before moving or disposing of it.

Deglaze

What it means: Adding liquid to a hot pan to loosen the flavorful browned pieces left after cooking.

Common liquids include:

• Broth
• Water
• Juice
• Vinegar
• Wine when appropriate for the recipe

How to do it:

1. Remove the cooked food from the pan.
2. Pour off excessive fat if necessary.
3. Keep the pan over the heat.
4. Add the amount of liquid listed in the recipe.
5. Scrape the bottom gently with a wooden spoon or appropriate spatula.
6. Stir the loosened pieces into the liquid.
7. Continue cooking to create a sauce.

Helpful tip: The browned material should be deep brown—not black or burned. Burned pieces can make the sauce bitter.

Grill

What it means: Cooking food over direct heat from below.

Commonly used for:

• Burgers
• Chicken
• Fish
• Vegetables
• Corn
• Kebabs

How to do it:

1. Preheat the grill.
2. Clean the cooking grate.
3. Prepare and season the food.
4. Place the food over the appropriate heat level.
5. Allow it to cook before turning.
6. Flip or rotate it according to the recipe.
7. Check that it has reached a safe internal temperature.

Safety reminders:

• Use grills outdoors only.
• Keep the grill away from buildings and flammable objects.
• Use separate plates and utensils for raw and cooked food.
• Never leave the grill unattended.
• Follow the manufacturer’s lighting and shutdown instructions.

Microwave

What it means: Cooking or reheating food using microwave energy.

Commonly used for:

• Reheating leftovers
• Cooking frozen vegetables
• Heating soup
• Making oatmeal
• Softening certain ingredients
• Preparing microwave-specific meals

How to do it:

1. Place food in a microwave-safe container.
2. Cover it loosely with a microwave-safe lid or cover.
3. Heat it for the recommended time.
4. Pause and stir when appropriate.
5. Rotate the container if the microwave does not have a turntable.
6. Allow the food to rest.
7. Check that it is heated throughout.

Helpful tip: Microwaves can create hot and cold spots. Stir food and check more than one area.

Safety reminders:

• Do not use metal unless the manufacturer specifically allows it.
• Do not heat sealed containers.
• Open covers away from your face.
• Use oven mitts when containers become hot.

Pan-Fry

What it means: Cooking food in a shallow layer of oil or fat.

Pan-frying uses more oil than sautéing but less than deep-frying.

Commonly used for:

• Breaded chicken
• Fish
• Patties
• Cutlets
• Potatoes
• Dumplings

How to do it:

1. Add a shallow layer of oil to a frying pan.
2. Heat the oil according to the recipe.
3. Carefully place the food into the pan.
4. Leave space between pieces.
5. Cook until the first side is browned.
6. Turn the food carefully.
7. Finish cooking the other side.
8. Remove and drain when appropriate.

Safety reminders:

• Dry food when the recipe recommends it.
• Keep water away from hot oil.
• Turn off the heat if the oil begins smoking.
• Never pour water on an oil fire.

Helpful Resources: Browse Cookware for products, equipment, services, or supplies related to this section.

Poach

What it means: Cooking food gently in liquid that is hot but not rapidly boiling.

Commonly used for:

• Eggs
• Fish
• Chicken
• Fruit

How to do it:

1. Add water, broth, or another liquid to a pan.
2. Heat it until it is steaming with gentle movement.
3. Avoid a strong rolling boil.
4. Add the food carefully.
5. Maintain gentle heat.
6. Cook until the food reaches the required doneness.
7. Remove it with a slotted spoon or other appropriate utensil.

Why it is used: Poaching cooks delicate food gently and may require little or no added fat.

Reduce

What it means: Cooking a liquid until some of the water evaporates and the flavor becomes more concentrated.

Commonly used for:

• Sauces
• Gravies
• Soups
• Cooking juices
• Glazes

How to do it:

1. Place the liquid in a wide pan or pot.
2. Bring it to the heat level specified in the recipe.
3. Leave it uncovered.
4. Stir occasionally.
5. Continue cooking until it reaches the stated amount or thickness.

Helpful tip: Flavors, including saltiness, become stronger as a liquid reduces. Wait before adding extra salt.

Roast

What it means: Cooking food uncovered with dry heat in an oven.

Commonly used for:

• Vegetables
• Potatoes
• Chicken
• Meat
• Fish

How to roast vegetables:

1. Preheat the oven.
2. Wash and cut the vegetables into similar-sized pieces.
3. Toss them with a small amount of oil and seasoning.
4. Spread them in one layer on a baking sheet.
5. Leave some space between pieces.
6. Roast for the recommended time.
7. Turn or stir them when instructed.
8. Remove them when browned and tender.

How roasting differs from baking: The techniques are similar, but “roast” is more commonly used for meat and vegetables. Roasting often aims to create browning on the outside.

Sauté

What it means: Cooking small pieces of food fairly quickly in a small amount of oil or fat.

Commonly used for:

• Onions
• Peppers
• Mushrooms
• Spinach
• Small pieces of meat
• Garlic
• Other vegetables

How to do it:

1. Cut the food into similar-sized pieces.
2. Heat a frying pan over medium or moderately high heat.
3. Add a small amount of oil.
4. Add the food when the oil is hot.
5. Spread it across the pan.
6. Stir or toss it occasionally.
7. Continue until it reaches the desired tenderness and color.

Helpful tip: Do not overcrowd the pan. Too much food traps moisture and may cause the food to steam instead of brown.

Sear

What it means: Cooking the outside of food over high heat to create a deeply browned crust.

Commonly used for:

• Steak
• Pork
• Chicken
• Fish
• Scallops
• Roasts

How to do it:

1. Dry the food’s surface when appropriate.
2. Preheat the pan.
3. Add a small amount of suitable cooking oil.
4. Place the food in the pan.
5. Leave it undisturbed long enough to develop a crust.
6. Turn it and sear the other side.
7. Continue cooking according to the recipe.

Important: Searing does not necessarily cook the center. Thick food may need additional time in the pan or oven.

Safety reminder: Hot oil may splatter when food is added. Place the food into the pan carefully and away from your body.

Simmer

What it means: Cooking food gently in liquid just below the boiling point.

A simmer has small bubbles that rise slowly and occasionally break the surface.

Commonly used for:

• Soup
• Sauce
• Chili
• Stew
• Rice
• Beans
• Braised foods

How to do it:

1. Bring the liquid to a boil if the recipe instructs you to do so.
2. Reduce the heat.
3. Look for small, gentle bubbles.
4. Cover or uncover the pot according to the recipe.
5. Stir occasionally.
6. Maintain gentle heat for the required time.

Helpful tip: If large bubbles are rapidly breaking across the surface, the heat is too high for a simmer.

Slow-Cook

What it means: Cooking food at a low temperature for several hours, often in a slow cooker.

Commonly used for:

• Soups
• Stews
• Chili
• Beans
• Roasts
• Shredded meats

How to do it:

1. Follow a recipe designed for a slow cooker.
2. Prepare the ingredients.
3. Place them into the cooker in the recommended order.
4. Add the correct amount of liquid.
5. Select the low or high setting.
6. Cook for the full recommended time.
7. Check doneness safely.

Safety reminders:

• Do not place frozen meat directly into a slow cooker unless the appliance instructions and an appropriate tested recipe specifically allow it.
• Avoid repeatedly opening the lid.
• Refrigerate leftovers promptly.
• Do not use a damaged or cracked slow-cooker insert.

Steam

What it means: Cooking food with steam created by hot or boiling water.

Commonly used for:

• Vegetables
• Dumplings
• Fish
• Rice
• Shellfish

How to do it:

1. Add water to a pot.
2. Place a steamer basket or insert above the water.
3. Make sure the food will not sit directly in the water unless instructed.
4. Bring the water to the required heat.
5. Add the food to the basket.
6. Cover the pot.
7. Steam until the food is cooked.
8. Check the water level during longer cooking times.

Safety reminder: Remove the lid away from your face and body. Trapped steam can cause a serious burn.

Stew

What it means: Cooking small pieces of food slowly while they are mostly or completely covered with liquid.

Commonly used for:

• Meat
• Potatoes
• Carrots
• Beans
• Mixed vegetables

How to do it:

1. Cut the ingredients into manageable pieces.
2. Brown the meat or vegetables if instructed.
3. Add cooking liquid.
4. Bring the mixture to the required temperature.
5. Reduce the heat.
6. Cover and cook gently.
7. Stir occasionally.
8. Continue until the ingredients are tender.

How stewing differs from braising: Stewed food is generally cut into smaller pieces and covered with more liquid. Braised food usually uses larger pieces and less liquid.

Stir-Fry

What it means: Cooking small pieces of food quickly in a small amount of hot oil while stirring frequently.

Commonly used for:

• Vegetables
• Chicken
• Beef
• Pork
• Shrimp
• Tofu
• Noodles

How to do it:

1. Cut all ingredients into small, similar-sized pieces.
2. Prepare the sauce.
3. Place every ingredient near the stove.
4. Heat the pan or wok.
5. Add a small amount of oil.
6. Cook ingredients in the order given by the recipe.
7. Stir frequently.
8. Add the sauce near the end.
9. Cook until everything is safely done.

Helpful tip: Prepare everything before turning on the heat. Stir-frying moves too quickly to stop and chop ingredients.

Food-safety reminder: Use separate cutting boards, plates, and utensils for raw and cooked foods.

Helpful Resources: Browse Cooking Utensils for products, equipment, services, or supplies related to this section.

Toast

What it means: Browning food with dry heat.

Commonly used for:

• Bread
• Nuts
• Seeds
• Spices
• Coconut
• Breadcrumbs

How to toast in a pan:

1. Place the food in a dry pan.
2. Use low or medium heat.
3. Stir or shake the pan frequently.
4. Remove the food when it becomes fragrant and lightly browned.

How to toast in an oven:

1. Spread the food in one layer.
2. Bake at the recipe’s temperature.
3. Check and stir frequently.
4. Remove it promptly when browned.

Helpful tip: Nuts, seeds, and spices can burn quickly. Do not leave them unattended.

Quick Technique Comparison

If You Want To…	Try This Technique
Cook pasta or potatoes in water	Boil
Cook soup or sauce gently	Simmer
Quickly cook small pieces in a pan	Sauté
Create a dark outer crust	Sear
Cook vegetables with oven heat	Roast
Cook a casserole or baked dish	Bake
Brown the top of a dish	Broil
Cook delicate food gently in liquid	Poach
Cook food with vapor rather than direct water	Steam
Cook food slowly with a little liquid	Braise
Cook small pieces slowly in more liquid	Stew
Cook small pieces quickly while stirring	Stir-fry
Concentrate and thicken a sauce	Reduce
Loosen browned flavor from a pan	Deglaze
Cook food in a shallow layer of oil	Pan-fry

Five Techniques to Learn First

If you are new to cooking, begin with:

1. Boiling: For pasta, potatoes, and eggs
2. Simmering: For soup, sauce, rice, and chili
3. Sautéing: For vegetables and small pieces of food
4. Baking: For casseroles and simple oven meals
5. Roasting: For vegetables, potatoes, and proteins

Once those feel comfortable, add searing, steaming, stir-frying, braising, and the other techniques.

Technique Safety Checklist

• Read the complete recipe
• Prepare ingredients before turning on the heat
• Use cookware designed for the cooking method
• Turn pot and pan handles inward
• Keep water away from hot oil
• Stay nearby when using high heat
• Use dry oven mitts
• Keep your face away from steam
• Use separate tools for raw and cooked food
• Check safe doneness with a food thermometer when appropriate
• Turn off the stove, oven, grill, or appliance when finished

Remember

Cooking techniques are easier to learn when you practice one at a time.

Choose a simple recipe that uses one unfamiliar technique, follow the directions carefully, and return to this glossary whenever you need a reminder.