Braise

Cooking food slowly in a small amount of simmering liquid—makes tough cuts of meat (such as brisket, shanks, or pot roasts) quite tender.

Definition from:
Bon Appetit

Blanch

A method of cooking in which foods are plunged into boiling water for a few seconds, removed from the water and refreshed under cold water, which stops the cooking process. Used to heighten color and flavor, to firm flesh and to loosen skins.

Definition from:
Cooking Terms

Baste

To moisten food during cooking with pan drippings, sauce, or other liquid. Basting prevents foods from drying out.

Definition from:
Cooking Terms

Bake

To cook in the oven. The terms baking and roasting are often used interchangeably, but roasting usually implies cooking at a higher temperature—at least at the beginning—to get the surface of the foods to brown.

Definition from:
Cooking Terms