As I sit in the snowy tundra that is East Aurora this morning and try to brainstorm a topic for this month’s column, I can go one of two ways: Christmas, or not Christmas.  This entire year has been dedicated to the ‘science’ of food and cooking, so here it is—my last column of 2025: NOT Christmas. 

A quick internet search revealed no fewer than TWENTY ways to cook meat, which I felt was entirely too many (unless you’re a chef at a fancy restaurant, I suppose).  Home cooks really only need to master a handful of cooking methods in order to prepare a variety of nutrient-packed meals, so here’s the Cliff’s Notes version.

Also, I realize by writing about meat that I may be alienating some of you, and for that I apologize.  Pescatarians can use these methods to cook fish, and those who don’t eat fish should remember that I wrote not one, but two, columns about cooking eggs this year (May and June).

Back to meat!  In January, I wrote about heat transfer to start us off.  Here’s a quick refresher before we begin:  Conduction is the transfer of heat from one surface to another, convention is the transfer of heat though a medium (like air or water), and radiation is the transfer of heat through electromagnetic waves.

1. Grilling:   This radiant heat method is most popular in the summer, but there are certainly ways to grill inside.  Grill pans work on the stove and will give you those beautiful lines on your steak, and broiling in your oven will crisp the top of your food quickly.  Be sure to flip your food over to cook the other side, since grilling works as heat travels to the surface.  This is best for tender cuts of meat and fish.  Winter meal idea: Burgers!  Make sure to use a grill pan and run your exhaust fan!

• Searing:  This method of cooking uses conduction, as heat is transferred directly from one surface to another (i.e. hot skillet to meat). Searing helps trap in moisture and flavor, and gives your food a great crust on the outside, even if you’re finishing it in the oven or a stew.  Always sear!  You will not regret it, I promise.  I like to sear large cuts of meat before adding them to a crock-pot to make sure I’m maximizing flavor, texture and even appearance.  (Think a dark brown crust on a beef roast, versus the dull gray after roasting without searing first.)  Winter meal idea: Salmon fillets on salad—they cook quickly so keep your eye on them!

• Roasting:  This method is best for tough cuts of meat, like roasts (hence the name) or large or bone-in items, like a turkey or whole chicken.  Use lower heat and longer times for really tough cuts, or higher temps for tender cuts, like chicken pieces or fish.  Convection, or cooking through air, is how these foods are cooked.  A convection setting on your oven can reduce the cooking time.  Winter meal idea:  Pork tenderloin.  Sear first, then finish in the oven.  Quite literally one of the easiest, quickest meats to cook that turns out every time.

• Stewing/Slow-Cooking : This is another way of using convection cooking, this time in a fluid.  Stewing is a great way to take tough (i.e. inexpensive) cuts of meat and make them tender.  Who doesn’t love a good beef stew this time of year?  Water is denser than air, which results in a greater capacity for heat, which means food will cook more quickly than simply roasting in the oven.  Plus, your food won’t get dry!  Winter meal idea: Beef Stew.  Purchase stew meat to save prep time. 

• Braising:  While stewing generally refers to cooking small cuts of meat submerged in a liquid, braising is cooking larger cuts of meat in less liquid.  This is perhaps my favorite way to cook, and I typical sear the meat ahead of time for the best result, which would be both conduction (searing) and convection (braising).  You’ll be cooking in a large pan in the oven with a lid or covered in foil.  The hot liquid cooks the meat, while trapped steam also cooks the meat and keeps it moist.  Braising is also a great method for cooking fish, as it prevents it from drying out.  Winter meal idea:  Pot Roast.  Do yourself a favor and find Pioneer Woman’s Pot Roast recipe—you will not be disappointed!

All this braising talk has me dreaming of the smells these rich, savory, slow-cooked foods give the kitchen.  Something tells me some of these recipes will be on repeat this winter!