BRAISE – (1) To cook covered in a small amount of liquid, usually after preliminary browning.
(2) To cook (certain vegetables) slowly in a small amount of liquid without preliminary browning.

ROAST – To cook foods by surrounding them with hot, dry air, in an oven or on a spit over an open fire.

BAKE – To cook foods by surrounding them with hot, dry air. Similar to roasting, but the term baking usually applies to breads, pastries, vegetables, and fish.

BARBECUE – To cook with dry heat created by the burning of hardwood, or by the hot coals of this wood.

BROIL – To cook with radiant heat from above.

GRILL – To cook on an open grid over a heat source.

GRIDDLE – To cook on a flat, solid cooking surface called a griddle.

PAN-BROIL – To cook uncovered in a saute pan or skillet without fat.