Baking is a dry heat cooking method that is most frequently associated with desserts and pastries.

While its true that baking can yield wonderful cakes, cookies, muffins and croissants, it is also the same technique used to cook a meatloaf or a pizza. Learn about the history of ovens and of baking and the mixing methods used to make dough and batters for baking. And if youve ever wondered about the difference between baking and roasting, there is even a discussion about that subject.

The hardest part of grilling fish is knowing when it's done. This is generally the trickiest part of grilling, but don't worry. When fish is cooked the meat will flake easily with a fork and will appear opaque all the way through. If any part of the meat is still glossy and partially translucent then it's not done. Don't ever serve undercooked fish. Not only is it unsafe, but you might turn someone off fish for life. To make this easy, always start out with a steak or fillet that is evenly cut. If one part is much thicker than another it will be hard getting the thick part cooked before the thin part dries out. If you have a fillet that is uneven consider cutting it in two. Put the thick half on first and when it's about halfway done, put the thin half on. This way you will get the fish cooked to perfection without burning anything. Generally, you buy fish either whole or in fillets or steaks. Fillets will give you the most trouble because they tend to fall apart a little easier. This takes us back to the two rules. With an oiled surface put the fish on the grill and leave it until you are ready to flip. Flip gently and leave it there until it is ready to leave the grill. With fillets you can tell it is ready to flip because the edges are flaky and opaque. Steaks and whole fish hold together better but take longer to grill. If you are grilling whole fish stuff it with something like lemon slices. This not only adds to the flavour but creates a space to let the heat through. Also keep some fresh lemon juice and maybe some melted butter handy while you are grilling. You can brush this on as you grill to add flavour and keep the fish moist. But remember that butter will burn so be careful with it. I love dripping lemon juice over fish while I grill it. The steam and the sizzle add to the show and makes everyone appreciate the meal just a little bit more.

Steaming is a moist heat cooking method. Although cooking occurs at a higher temperature than in braising, stewing or poaching, steaming is one of the most gentle cooking methods as food is not agitated by bubbling liquid during the process. All About Steaming is a moist

heat cooking method. Although cooking occurs at a higher temperature than in braising, stewing or poaching, steaming is one of the gentlest cooking methods as food is not agitated by bubbling liquid during the process.

Roasting is a dry heat cooking technique that is most often associated with meats. When you think of roasting, you might think of a large cut of beef, lamb or maybe a whole chicken or turkey. Many a traditional Sunday dinner is built around a roast, but roasting is also a wonderful cooking method for vegetables. Regardless of what youre roasting, the dry heat of the oven combined with seasonings and maybe some oil or butter, produce a final product with a flavourful, golden brown crust and a moist, tender interior.

When you're grilling fish, keep a close watch. Fish only takes a few minutes per side to cook. If the fillets are an even thickness, sometimes they don't even require flipping--they can be cooked through by grilling on one side only. Brush the fish lightly with oil or spray with non-stick cooking spray. Place fish near the edge of the grill, away from the hottest part of the fire. (Don't try to lift up the fish right away; it will be stuck to the grill). Start checking for colour and doneness after a few minutes, once the fish starts to release some of its juices. Flip the fish over when you see light grill marks forming.