Types of Cooking Techniques: Beginner’s Guide
Cooking is both an art and a skill, and understanding basic cooking techniques is one of the first steps to becoming confident in the kitchen.
For beginner learners (including myself), knowing how different cooking methods work can make recipes much easier to follow and improve your results.
This guide introduces common cooking techniques simply, making it helpful not only as a beginner’s guide but also as a reference for English cooking vocabulary.
How do professionals categorize these cooking techniques or styles?
In professional culinary education, cooking methods are often classified based on how heat is transferred to the food.
This scientific approach helps chefs understand why different techniques produce different textures, flavors, and cooking results.
Most cooking techniques fall into three main categories: Moist heat methods, where water or steam cooks the food;
Dry heat methods without fat, where hot air or radiant heat is used;
and dry heat methods with fat, where oil or butter helps transfer heat to the ingredients.
Understanding these categories makes it easier for beginners to learn cooking techniques and recognize how different recipes are prepared.
Moist Heat Cooking Methods
These methods cook food using water, broth, or steam. Heat is transferred through liquid or vapor, allowing the food to cook gently and evenly.
Moist heat cooking techniques are often used to keep food tender, retain moisture, and prevent ingredients from drying out during the cooking process.
1. Boiling
Definition: Cooking food fully submerged in rapidly bubbling liquid (100°C).
Typical foods / cuisines:
Pasta (Italian cuisine), boiled eggs, potatoes, corn on the cob, dumplings.
Kitchenware / cookware:
Large pot or stockpot, stove, pasta pot, slotted spoon.
2. Blanching
Definition: Cooking in liquid just below boiling (~85–95°C).
Typical foods / cuisines:
Soups, ramen broth (Japanese cuisine), curry, chili, sauces.
Kitchenware / cookware:
Saucepan, soup pot, Dutch oven, ladle.
3. Simmering
Definition: Cooking in liquid just below boiling (~85–95°C).
Typical foods / cuisines:
Soups, ramen broth (Japanese cuisine), curry, chili, sauces.
Kitchenware / cookware:
Saucepan, soup pot, Dutch oven, ladle.
4. Poaching
Definition: Gentle cooking in liquid at a low temperature (~70–80°C).
Typical foods / cuisines:
Poached eggs, poached chicken breast, poached salmon, fruit desserts.
Kitchenware / cookware:
Shallow saucepan, poaching pan, slotted spoon.
5. Steaming
Definition: Cooking food using steam rather than direct contact with water.
Typical foods / cuisines:
Dumplings (Chinese cuisine), fish, vegetables, buns (bao zi), and Dim Sum.
Kitchenware / cookware:
Steamer basket, bamboo steamer, metal steamer rack, wok or pot with lid.
6. Sous Vide
Definition: Vacuum-sealed food cooked in precisely controlled water temperature.
Typical foods / cuisines:
Steak, salmon, chicken breast, eggs, restaurant-style precision cooking.
Kitchenware / cookware:
Sous vide immersion circulator, vacuum sealer, vacuum bags, water container or pot.
7. Stewing
Definition: Small pieces of food slowly cooked in liquid for a long time.
Typical foods / cuisines:
Beef stew, chicken stew, curry, goulash (Hungarian cuisine).
Kitchenware / cookware:
Dutch oven, stew pot, heavy saucepan, slow cooker.
8. Braising
Definition: Large cuts of meat browned first, then slowly cooked in liquid.
Typical foods / cuisines:
Braised beef short ribs, braised pork belly, Chinese red-braised pork (红烧肉), pot roast.
Kitchenware / cookware:
Dutch oven, braising pan, heavy pot with lid.
Braising and stewing are technically combination cooking methods (dry + moist heat).
Dry Heat Cooking Methods (Without Fat)
These cooking methods use hot air or radiant heat to cook food rather than water or steam.
The heat surrounds the food or comes directly from a heat source, allowing moisture on the surface to evaporate and creating browning and deeper flavors.
Dry heat methods are commonly used to produce crispy textures and roasted aromas.
9. Baking
Definition: Cooking food in an oven using surrounding hot air.
Typical foods / cuisines:
Bread, cakes, cookies, pastries, casseroles, baked pasta dishes.
Kitchenware / cookware:
Oven, baking tray, baking pan, cake pan, loaf pan, parchment paper.
10. Roasting
Definition: Similar to baking but typically used for meats or vegetables at higher temperatures.
Typical foods / cuisines:
Roast chicken, roast beef, roasted potatoes, roasted vegetables, Thanksgiving turkey.
Kitchenware / cookware:
Oven, roasting pan, roasting rack, baking tray, meat thermometer.
11. Grilling
Definition: Cooking food using direct heat from below, usually from an open flame or heated grill.
Typical foods / cuisines:
Steak, burgers, barbecue meats, grilled chicken, grilled vegetables, and satay.
Kitchenware / cookware:
Charcoal grill, gas grill, grill pan, barbecue grill, metal tongs.
12. Broiling
Definition: Cooking food using high heat from above, usually in the oven.
Typical foods / cuisines:
Broiled fish, steak, cheese toast, casseroles with melted toppings.
Kitchenware / cookware:
Oven broiler, broiler pan, baking tray, oven rack.
13. Smoking
Definition: Cooking and flavoring food slowly using smoke from burning wood.
Typical foods / cuisines:
Smoked brisket, smoked ribs, smoked salmon, smoked sausage, and barbecue dishes.
Kitchenware / cookware:
Smoker, charcoal grill with wood chips, pellet smoker, smoking box.
These cooking methods use oil, butter, or other fats to transfer heat to the food. The fat helps cook ingredients quickly while creating browning, crisp textures, and richer flavors.
These techniques are commonly used for meats, vegetables, and many everyday dishes.
Within this category, frying is one of the most common techniques, and it is generally divided into five main types.
14. Searing
Definition: Cooking food at very high heat to brown the surface quickly.
Typical foods / cuisines:
Steak, scallops, tuna, seared chicken breast.
Kitchenware / cookware:
Heavy skillet (often cast iron), tongs, stove.
15. Frying
Definition: Cooking food in hot oil or fat to create a crispy or browned exterior.
Typical foods / cuisines:
Fried chicken, French fries, tempura (Japanese cuisine), fried fish, spring rolls.
Kitchenware / cookware:
Frying pan, wok, deep fryer, saucepan, cooking oil thermometer, and metal tongs.
Types of frying:
Generally, there are five main types of frying techniques used in cooking.
15.1 Sautéing
15.2 Stir-frying
15.3 Pan-frying
15.4 Shallow Frying
15.5 Deep Frying
Sautéing
Definition: Quick cooking with a small amount of fat over relatively high heat.
Typical foods / cuisines:
Sautéed vegetables, mushrooms, garlic shrimp, diced chicken.
Kitchenware / cookware:
Sauté pan, frying pan, spatula, stove.
Stir-frying
Definition: Cooking food quickly over very high heat while constantly stirring.
Typical foods / cuisines:
Chinese stir-fried noodles, fried rice, beef with broccoli, kung pao chicken.
Kitchenware / cookware:
Wok, wok spatula (wok chuan), high-heat stove or gas burner.
Pan-frying
Definition: Cooking food in a moderate amount of oil where the food is partially submerged.
Typical foods / cuisines:
Pan-fried fish fillets, chicken cutlets, pork chops.
Kitchenware / cookware:
Frying pan, skillet, spatula, cooking oil.
Shallow Frying
Definition: Cooking food in a slightly deeper layer of oil than pan-frying, but not fully submerged.
Typical foods / cuisines:
Fried tofu, schnitzel, fritters, fried dumplings.
Kitchenware / cookware:
Frying pan or skillet, cooking oil, tongs, splatter guard.
Deep Frying
Definition: Cooking food fully submerged in hot oil.
Typical foods / cuisines:
Tempura, fried chicken, donuts, onion rings, samosas.
Kitchenware / cookware:
Deep fryer, deep pot or wok, frying basket, thermometer.
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Boiling — 煮沸 / 水煮
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Blanching — 汆烫 / 焯水
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Simmering — 小火慢煮 / 微沸
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Poaching — 低温水煮
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Steaming — 蒸
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Sous Vide — 真空低温烹调
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Stewing — 炖
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Braising — 焖 / 红烧
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Baking — 烘烤
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Roasting — 烤 / 炙烤
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Grilling — 烧烤 / 炭烤
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Broiling — 上火烤 / 上火炙烤
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Smoking — 熏制 / 烟熏
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Searing — 煎封 / 高温煎
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Sautéing — 快炒 / 嫩煎
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Stir-frying — 炒 / 爆炒
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Pan-frying — 煎
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Shallow frying — 半煎炸 / 浅油炸
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Deep frying — 油炸 / 深炸
Further reading: Chinese cooking techniques (Baidu Baike / Baidu Encyclopedia).
Closure summary
In fact, there are many cooking techniques used around the world, developed from different cultures and regional cuisines.
Some of the most well-known culinary traditions come from French, Chinese, Indian, Japanese, Italian, and Mexican cuisine, each with its own unique methods and cooking tools.
For example, in Indian, Middle Eastern, and West Asian cuisine, food is often cooked in a tandoor, a traditional clay oven that produces high heat and smoky flavors.
In my country, many people cook with a claypot, such as in the popular dish, claypot chicken rice.
There are also traditional techniques like cooking food under heated mud or earth, known as beggar’s chicken.
The 15 cooking techniques mentioned in this guide are simply the most common and widely used methods, especially for beginners learning the basics of cooking.
Dry Heat vs Moist Heat
Dry heat cooking uses hot air, radiant heat, or fat to cook food, such as baking, roasting, or frying.
Moist heat cooking uses water, broth, or steam, such as boiling, steaming, or poaching.
Dry heat often creates browning, while moist heat keeps food tender and moist.
Grilling vs Barbecuing vs Broiling
Grilling cooks food quickly over direct heat from below, usually at high temperatures.
Barbecuing uses lower heat and longer cooking times, often with smoke for flavor.
Broiling is similar to grilling, but the heat comes from above, usually from an oven broiler.
Barbecuing vs Smoking
Barbecuing cooks food slowly over indirect heat, often with wood smoke added to enhance flavor.
Smoking uses even lower temperatures and longer cooking times, where wood smoke becomes the primary cooking and flavoring element.
Because of the lower heat and heavier smoke exposure, smoking usually takes longer and produces a stronger smoky flavor. It is commonly used for foods such as brisket, ribs, and smoked fish.
Bake vs Roast
Baking usually refers to cooking foods like bread, cakes, and pastries in an oven using dry heat. Roasting is typically used for meats and vegetables cooked at higher temperatures to develop browning and deeper flavors. Both methods use hot air in an oven.
Grilling vs Broiling
Grilling cooks food with direct heat from below, typically on a grill over charcoal or gas. Broiling cooks food with high heat from above, usually inside an oven. Both methods use intense radiant heat and cook food quickly.
Roasting vs Grilling
Roasting cooks food in an oven using surrounding hot air, allowing heat to circulate evenly. Grilling uses direct heat from below and usually cooks food faster. Roasting is often used for larger cuts of meat, while grilling is common for steaks, burgers, and vegetables.
Sautéing vs Stir Fry
Sautéing cooks food quickly in a small amount of oil using a pan, usually with moderate to high heat. Stir-frying uses very high heat and constant stirring, typically in a wok. Stir-frying is common in Chinese cuisine and cooks food very quickly.
Frying vs Searing
Braising vs Stewings
Tandoor Cooking
Closest Category: Grilling / Roasting (Dry Heat – without fat)
A tandoor is a very hot clay oven where food cooks with radiant heat and hot air. Meats like tandoori chicken are often skewered and exposed to direct heat, making it closest to grilling, while breads like naan behave more like roasting/baking.
Claypot Cooking
Closest Category: Usually Stewing / Braising (Moist Heat)
Claypot dishes (like claypot chicken rice) cook ingredients slowly with liquid in a covered clay pot. The pot retains heat and moisture, so the cooking process is closer to braising or stewing, not boiling.
Cooking Under Heated Mud / Earth (e.g., Beggar’s Chicken)
Closest Category: Roasting (Dry Heat – without fat)
The food is wrapped (often in lotus leaves and clay) and cooked with surrounding heat from fire or hot earth. This works similarly to oven roasting, where heat surrounds the food and cooks it slowly.
"Air Frying" (using an air fryer)
Closest Category: Baking / Roasting (Dry Heat – without fat)
An air fryer cooks food by circulating very hot air rapidly around the food using a built-in fan. This is technically similar to a small convection oven, so the cooking method is closer to baking or roasting, even though the result may resemble fried food.
In short:
Air frying = Convection roasting/baking, not actual frying.