To cook by dry heart, usually in the oven. When you bake, food cooks slowly with gentle heat, causing the natural moisture to evaporate slowly.

To brush or spoon liquid, like water, over food during roasting, this adds flavor and prevents drying out.

To smooth a mixture by briskly whipping or stirring it up with a spoon, fork, wire whisk, rotary beater or electric mixer.

To boil briefly. After 30 seconds in boiling water, plunge the vegetable or other food or into ice water to stop the cooking – great for green beans, asparagus, and broccoli.

To mix two or more ingredients together to make sure they are equally distributed throughout the mixture.

To cook food in heated water or other liquid, like broths, that is bubbling continually.

To cook food slowly using heat from an oven or stovetop with a little bit of liquid which is usually water or broth. Braising can be used to tenderize meat.

To cook food directly under the heat source. Many ovens have a broil setting.

A flavorful liquid made by gently cooking poultry, seafood or vegetables (and/or their by-products, such as bones and trimming) often with herbs, in liquid (usually water).

A quick sauté, pan/oven broiling, or grilling method to enhance flavor, texture or eye appeal.