Shrimp

Searing is the application of high heat to the surface of food to create a browned crust through the Maillard reaction — a chemical reaction between amino acids and sugars that produces complex flavors and aromas. Searing does not seal in juices as commonly believed, but it dramatically improves flavor and texture.

Grilling cooks food on a grate over direct radiant heat from below. The high heat produces char marks, smoky flavor, and a crisp exterior through the Maillard reaction. Best suited for tender cuts and foods that cook quickly.

Blanching briefly boils food then immediately plunges it into ice water to stop cooking. It preserves color, texture, and nutrients while partially cooking the food. Often used as a prep step before freezing or finishing with another method.

Steaming cooks food using the heat of steam from boiling water. The food never contacts the water directly, preserving nutrients, color, and delicate textures. One of the healthiest cooking methods as it requires no added fat.