page_title: List of cooking techniques
section_title: B
hierarchical_section_title: List of cooking techniques / Cooking techniques / B
context_page_description: This is an incomplete list of cooking techniques.
  Cooking is the art of preparing food for ingestion, commonly with the application of heat. Cooking techniques and ingredients vary widely across the world, reflecting unique environments, economics, cultural traditions, and trends. The way that cooking takes place also depends on the skill and type of training of an individual cook.
context_section_description: Backwoods cooking – a method of cooking without the use of utensils that commonly takes place in the backwoods, often in combination with wild or conventional camping
  Baghaar – a cooking technique used in Pakistani cuisine and Indian cuisine in which cooking oil is heated and spices are added to fry. The oil is then added to a dish for flavoring.
  Bain-marie - a method of cooking where a container of food is placed in or above boiling water in order to heat gradually or to keep warm
  Baking
  Barding - wrapping meat in fat during roasting
  Barbecuing - slow cooking meat or fish with indirect heat and smoke.
  Baste - to periodically pour liquid over food as it roasts
  Blanching – a food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water (shocking or refreshing) to halt the cooking process.
  Boiling
  Braising – a combination-cooking method that uses both wet and dry heats: typically, the food is first seared at a high temperature, then finished in a covered pot at a lower temperature while sitting in some (variable) amount of liquid (which may also add flavor).
  Bricolage - the preparation of a meal from whatever ingredients happen to be on hand.
  Brine - to soak food in salted water
  Broasting – a method of cooking chicken and other foods using a pressure fryer and condiments
  Browning – the process of partially cooking the surface of meat to help remove excessive fat and to give the meat a brown color crust and flavor through various browning reactions
caption: The first step in blanching green beans
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