Cooking techniques are the methods used to prepare and transform ingredients into finished dishes, influencing the flavor, texture, and appearance of food. Common techniques include baking, which uses dry heat to cook food evenly, and frying, which involves cooking in hot oil for a crispy exterior. Boiling and steaming are moist-heat methods that retain nutrients in food, while grilling and roasting impart a smoky or caramelized flavor. Sautéing quickly cooks food over high heat, while simmering and braising use low heat for slow cooking, ideal for tenderizing meats and deepening flavors. Mastery of these techniques is essential for creating a wide variety of dishes.