Top 100 essential cooking techniques

  1. Sautéing
  2. Roasting
  3. Grilling
  4. Braising
  5. Boiling
  6. Blanching
  7. Steaming
  8. Poaching
  9. Frying
  10. Baking
  11. Broiling
  12. Braising
  13. Deglazing
  14. Marinating
  15. Caramelizing
  16. Emulsifying
  17. Mincing
  18. Dicing
  19. Grating
  20. Seasoning
  21. Blending
  22. Stir-frying
  23. Simmering
  24. Kneading
  25. Folding
  26. Whisking
  27. Infusing
  28. Smoking
  29. Searing
  30. Sous vide
  31. Julienne
  32. Chiffonade
  33. Braising
  34. Canning
  35. Dehydrating
  36. Pickling
  37. Grinding
  38. Pureeing
  39. Braising
  40. Shallow frying
  41. Stirring
  42. Clarifying
  43. Zesting
  44. Melting
  45. Braising
  46. Shucking
  47. Fileting
  48. Parboiling
  49. Coddling
  50. Glazing
  51. Macerating
  52. Whipping
  53. Curing
  54. Steeping
  55. Slicing
  56. Straining
  57. Toasting
  58. Reducing
  59. Flambéing
  60. Basting
  61. Resting
  62. Griddling
  63. Grinding
  64. Infusing
  65. Shaking
  66. Dusting
  67. Pressing
  68. Rolling
  69. Proofing
  70. Scalding
  71. Scrambling
  72. Wok-frying
  73. Dredging
  74. Skewering
  75. Kebabing
  76. Cracking
  77. Bruising
  78. Charring
  79. Braising
  80. Par-cooking
  81. Glazing
  82. Scorching
  83. Bain-marie
  84. Foraging
  85. Blanching
  86. Creaming
  87. Deboning
  88. Shaving
  89. Pickling
  90. Grilling
  91. Tenderizing
  92. Filleting
  93. Braising
  94. Chopping
  95. Emulsifying
  96. Rendering
  97. Folding
  98. Spatchcocking
  99. Dredging
  100. Fermenting