broil - cook in the oven with only the top element on (heat from the top only), boil - cook in very hot water, braise - cook by browning meat in a pan, removing, then adding other ingredients (including liquid) then returning meat to the pan to finish cooking, parboil - partially cook in very hot water, blanch - cook very briefly in very hot water, steam - cook over boiling water, slow cook - cook over a long period of time at a low temperature, deep fry - cook in very hot oil, shallow fry - cook in a thin layer of hot oil (so food is only partially submerged), air fry - cook in an oven with hot air circulating around the food, sous vide - cook food (placed in a vacuum-sealed bag) in hot water for a long time, fry or pan fry - cook in a hot frying pan, stir fry - cook in a very hot pan (usually a wok) and stirring very often, pressure cook - cook in a sealed, pressurized, pot, barbeque or grill - cook outside on a gas or charcoal BBQ, bake - cook in a hot oven, roast - cook (meat or vegetables) in a hot oven,

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