Techniques
Editorial knowledge the Chef can retrieve. Not blog filler.
Braising
Brown, then cook slowly with a little liquid under a lid until collagen turns to sauce.
Velveting
A brief marinade — often starch, a little oil, sometimes egg white — that keeps stir-fried meat tender.
Deglazing
Adding liquid to a hot pan to lift the browned bits stuck to the metal.
Emulsification
Forcing fat and water to hold together — mayonnaise, carbonara, a glossy pan sauce.
Tempering spices
Blooming whole or ground spices in hot fat so their aroma opens before liquid goes in.