Glossary
Master culinary terminology with our comprehensive guide to cooking techniques and methods.
Cooking Methods (25)
Bake
Cook food in oven using dry, indirect heat
Blanch
Briefly boil then plunge into ice water to stop cooking
Boil
Cook in liquid at 212°F (100°C) with rapid bubbling
Braise
Sear then cook slowly in small amount of liquid, covered
Broil
Cook with direct heat from above (usually in oven)
Char
Cook until surface is blackened for flavor
Confit
Cook slowly in fat at low temperature
Deep-fry
Submerge food completely in hot oil
Deglaze
Add liquid to hot pan to dissolve browned bits (fond)
Griddle
Cook on flat, heated surface
Grill
Cook over direct heat source (charcoal, gas, or wood)
Pan-fry
Cook in moderate amount of fat in a pan
Parboil
Partially cook in boiling water
Poach
Cook gently in liquid at 160-180°F (no bubbling)
Reduce
Boil liquid to evaporate water and concentrate flavors
Roast
Cook food in oven with dry heat, uncovered
Sauté
Cook quickly in small amount of fat over relatively high heat
Sear
Brown surface of food quickly over high heat
Simmer
Cook in liquid just below boiling (180-200°F) with gentle bubbling
Smoke
Cook with smoke from burning wood chips
Sous Vide
Vacuum-seal and cook in precise temperature water bath
Steam
Cook with vapor from boiling water
Stew
Simmer food submerged in liquid for extended time
Stir-fry
Cook quickly over very high heat while constantly stirring
Toast
Brown food by dry heat (bread, nuts, spices)
About This Glossary
Our comprehensive cooking terms glossary helps both novice and experienced cooks master culinary terminology. From basic knife skills like dicing and mincing to advanced cooking techniques like sous vide and confit, this guide covers essential terms you'll encounter in recipes and cooking instructions.
Use this resource to improve your cooking vocabulary and better understand recipe instructions. Many of these terms are also highlighted in our recipes with quick-reference tooltips for your convenience.