There’s more to boiling than heating up water! This step-by-step guide highlights eight essential cooking methods that use moist heat: blanching, parboiling, simmering, poaching, braising, stewing, steaming, and even microwaving. The best choices of utensils, how different techniques affect tenderness and flavor, and how to preserve food’s nutritional value are covered too, with explanations of commercial preparation and storage systems like cook-chill, cook-freeze, and sous-vide. The result is an authoritative, well-organized resource for culinary arts or food technology students. Viewable/printable educational resources are available online. (27 minutes)