Category: Cooking Methods & Styles – A to Z


A typical Argentine asado assortment

Asado is a term used both for a range of barbecue techniques and the social event of having or attending a barbecue in Argentina (where it is considered the national dish), Brazil, Chile, Colombia, Paraguay, Peru and Uruguay. In these countries, asado is a traditional dish and also the standard word for “barbecue”


Dak hanmari, a type of baeksuk

Baeksuk is a Korean culinary term referring to dishes made by boiling or steaming meat or fish thoroughly without seasonings.


Barbacoa is a form of cooking meat that originated in the Caribbean with the Taíno people, from which the term barbecue derives.


The word has been adopted by English-speaking South Africans and can be regarded as another word for barbecue, in that it serves as a verb when describing how food is cooked and a noun when describing the cooking equipment, such as a grill.

Cağ Kebabı

Cağ kebabı

Cağ kebabı is a horizontally stacked marinated rotating lamb kebab variety, originating in Turkey’s Erzurum Province.

Carolina style


Carolina style refers to an established set of condiments for hot dogs and hamburgers, originating in the Coastal Plain and Piedmont regions of North Carolina.

Döner Kebab

Döner kebab is a type of Turkish kebab, made of meat cooked on a vertical rotisserie. Similar dishes cooked on a vertical rotisserie are the Arab shawarma, Greek gyros, and Mexican Al pastor.


Flambéing is often associated with tableside presentation of certain liqueur-drenched dishes, such as Bananas Foster or Cherries Jubilee, when the alcohol is ignited and results in a flare of blue-tinged flame.


Hāngi is a traditional New Zealand Māori method of cooking food using heated rocks buried in a pit oven still used for special occasions.


Horno is a mud adobe-built outdoor oven used by Native Americans and early settlers of North America.


Jangdokdae (Hangul:장독대) or Jangttokttae is an outside space, most frequently a terrace, where a series of jars are gathered.


Kālua is a traditional Hawaiian cooking method that utilizes an imu, a type of underground oven. The word kālua, which literally means “to cook in an underground oven”, may also be used to describe the food cooked in this manner, such as kālua pig or kālua turkey, which are commonly served at luau feasts.


In the cuisine of Northern Africa, Méchoui is a whole sheep or a lamb spit roasted on a barbecue.

North Carolina Barbecue

North Carolina Barbecue

Within the state of North Carolina (and generally, in the South), the term barbecue refers to slow-cooked pork which is slow-cooked over coals using hickory wood, or other select woods may be used.

Onsen Cooking

The most famous product coming from the onsen cooking is the “Onsen Tamago” or boiled egg. This food can be found in almost any onsen town and is very distinct from your ordinary boiled egg as it is cooked in the onsen water.