Cooking Methods

Cooking methods are the foundation of almost every recipe you'll make, whether you're using an air fryer, Instant Pot, slow cooker, sheet pan, or just a stovetop and oven. This category covers the core techniques that determine how food gets its texture, color, and flavor, and it's a good place to build the understanding that makes any appliance more useful. If you're new to this, start with "Cooking Methods Explained" for a broad overview of heat transfer and the main approaches. From there, "Roasting vs Baking" and "Sautéing vs Searing" clear up two pairs of techniques that often get confused and that come up constantly in everyday cooking. Once those basics feel comfortable, "A Complete Guide to Roasting Vegetables and Meat" and "What Is Simmering and How to Do It Correctly" will help you apply them with more confidence. If you cook tougher cuts or want gentler, moist-heat methods, "How to Braise Tough Cuts of Meat Until Tender" and "How to Steam Food for Healthy and Flavorful Meals" are the next logical reads. Finally, if you own a pressure cooker and want to know which method suits it best, "24 Best Pressure Cookers" pairs naturally with the technique articles above.

Start here

• 24 Best Pressure Cookers

Comparisons

• Roasting vs Baking
• Sautéing vs Searing

Guides & tips

• How to Braise Tough Cuts of Meat Until Tender
• What Is Simmering and How to Do It Correctly
• How to Steam Food for Healthy and Flavorful Meals
• A Complete Guide to Roasting Vegetables and Meat
• Cooking Methods Explained

Frequently asked questions

Which article should I read first if I'm a beginner?

Start with "Cooking Methods Explained" to get the big picture, then move to "Roasting vs Baking" and "Sautéing vs Searing" to understand the most common techniques. These give you a foundation for the rest of the category.

How do I choose the right cooking method for a particular food?

Consider the food's texture and thickness along with the result you want, such as browning, tenderness, or moisture. Tougher cuts usually benefit from slow, moist heat like braising, while thin or delicate foods often do better with quicker dry heat or gentle steaming.

Do I need special equipment to try these methods?

Not necessarily. Most techniques in this category can be done with a standard oven, skillet, or pot, and appliances like pressure cookers or slow cookers are optional tools that simplify certain methods.