List of cooking techniques in the context of Butter

A cuisine is a style of cooking characterized by distinctive ingredients, techniques, and dishes, and usually associated with a specific culture or geographic region. Regional food preparation techniques, customs and ingredients combine to enable dishes unique to a region.

Human food is food which is fit for human consumption, and which humans willingly eat. Food is a basic necessity of life, and humans typically seek food out as an instinctual response to hunger; however, not all things that are edible constitute as human food.

Humans eat various substances for energy, enjoyment and nutritional support. These are usually of plant, animal, or fungal origin, and contain essential nutrients, such as carbohydrates, fats, proteins, vitamins, and minerals. Humans are highly adaptable omnivores, and have adapted to obtain food in many different ecosystems. Historically, humans secured food through two main methods: hunting and gathering and agriculture. As agricultural technologies improved, humans settled into agriculture lifestyles with diets shaped by the agriculture opportunities in their region of the world. Geographic and cultural differences have led to the creation of numerous cuisines and culinary arts, including a wide array of ingredients, herbs, spices, techniques, and dishes. As cultures have mixed through forces like international trade and globalization, ingredients have become more widely available beyond their geographic and cultural origins, creating a cosmopolitan exchange of different food traditions and practices.

Stir frying (Chinese: 炒; pinyin: chǎo; Wade–Giles: ch'ao; Cantonese Yale: cháau) is a cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred or tossed in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and the West. It is similar to sautéing in Western cooking technique.

Wok frying may have been used as early as the Han dynasty (206 BC – 220 AD), although initially for drying grain, not for cooking. It was not until the Ming dynasty (1368–1644) that the wok reached its modern shape and allowed quick cooking in hot oil. However, research indicates that metal woks and stir-frying of dishes were already popular in the Song dynasty (960–1279), and stir-frying as a cooking technique is mentioned in the 6th-century AD Qimin Yaoshu. Stir-frying has been recommended as a healthy and appealing method of preparing vegetables, meats, and fish, provided calories are kept at a reasonable level.

Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least 150 °C (300 °F) from an open flame, oven, or other heat source. Roasting can enhance the flavor through caramelization and Maillard browning on the surface of the food. Roasting uses indirect, diffused heat (as in an oven), and is suitable for slower cooking of meat in a larger, whole piece. Meats and most root and bulb vegetables can be roasted. Any piece of meat, especially red meat, that has been cooked in this fashion is called a roast. Meats and vegetables prepared in this way are described as "roasted", e.g., roasted chicken or roasted squash.

A cookbook or cookery book is a culinary reference work that contains a collection of recipes and instructions for food preparation. Cookbooks serve as comprehensive guides that may include cooking techniques, ingredient information, nutritional data, and cultural context related to culinary practices. Cookery books can be general-purpose, covering a wide range of recipes and methods, or specialized, focusing on specific cuisines, dietary restrictions, cooking methods, specific ingredients, or a target audience. They may also explore historical periods or cultural movements.

Recipes are systematically organized by course sequence (appetizers, soups, main courses, side dishes, desserts, beverages), primary ingredient (meat, poultry, seafood, vegetables, grains, dairy), cooking technique (roasting, sautéing, braising, steaming, fermenting), alphabetical arrangement for quick reference, geographic or cultural origins highlighting regional or ethnic traditions, seasonal availability, or difficulty level, ranging from beginner-friendly to advanced techniques.