To make a dish slightly sour or acidic in order to bring out other flavours, or to make the dish more tender. Usually done by adding a small amount of lemon juice or vinegar.

To moisten foods with fat or other seasoned liquids during cooking.  Basting prevents drying out and adds flavour.

To plunge fruits or vegetables briefly in boiling water to lock in colour and flavour. They are then refreshed in very cold or ice water to stop it cooking further.

To cook gently in a small amount of liquid in a covered pan.

To cook above or below a direct heat source, usually on a rack or spit in an oven.

The process of browning sugar. Granulated sugar can be caramelised in a pan until it turns brown and takes on a nutty flavour. Fruit and vegetables can also be caramelised by cooking them slowly in a [..]

To coat uncooked food in a breadcrumbs or other crumbs (such as cereal), before frying or baking to give it a crisp, crunchy texture.

The process of removing the black thread-like tract from the back of a prawn with a small knife.

To put two or more liquids together that do not usually mix into one another – like oil and vinegar. The process involves whisking one liquid very slowly into the other.

A way of mixing light ingredients together without altering the consistency. Best performed with a rubber spatula and an over-and-under turning technique, rather than traditional stirring.