Dry Heat Cooking Methods

The culinary illuminati say the idea that searing meat can “seal in” its natural juices has been debunked by science. It turns out they're wrong.

Dry-heat cooking requires temperatures of 300°F or hotter, and it is the only way to achieve the browning of meats, vegetables and baked goods that in turn develops complex flavors and aromas.

Grilling and broiling are dry-heat cooking methods that rely on heat being conducted through the air from an open flame.

Roasting is a form of dry-heat cooking that uses hot, dry air to cook food. Like other dry-heat cooking methods, roasting and baking brown the surface of the food, which in turn develops complex flavors and aromas.

Sautéing is a form of dry-heat cooking that uses a very hot pan and a small amount of fat to cook food very quickly.

Deep-frying is method of cooking that involves submerging food in hot, liquid fat. Despite what your intuition might suggest, deep-frying is a dry-heat cooking technique.

Pan-seared sea scallops are prepared through dry-heat cooking. This step-by-step tutorial will show you exactly how to make them -- it's simpler than you might think!

This recipe for grilled strip steak topped with compound butter is one of the classic steak preparations, and one of the simplest.

Roasted beets, with their sweet earthy flavor, are one of the great culinary pleasures and they have all kinds of uses. Learn how to roast beets.

Roasting a leg of lamb is a simple process. The main thing is making sure that the roast cooks evenly. See how to roast a leg of lamb.