Cooking methods vary widely, offering different ways to transform raw ingredients into flavorful dishes. Common methods include boiling, where ingredients are submerged in water to soften and cook; frying, which involves cooking food in hot oil to achieve a crispy texture, either through deep frying or shallow frying. Grilling and roasting use dry heat, either over an open flame or in an oven, to cook meats and vegetables, enhancing flavor through caramelization. Steaming is a gentler method, ideal for preserving nutrients, where food is cooked with steam without direct contact with water. Sautéing and stir-frying involve cooking ingredients quickly in a small amount of oil, keeping them tender but crisp. Braising and stewing combine moist heat and slow cooking, allowing tougher cuts of meat or fibrous vegetables to become tender over time. Each method brings its unique texture and flavor profile to dishes, and often multiple techniques are used together in a single recipe.