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I never met a saute I didn't like.

I'll braise anything and everything.

open-pit

I'm a braiser too!

Roasting. My "go to" staple when uninspired for dinner is a gorgeous roast chicken. I love, love, love Tom Colicchio and Craft!

does baking count as a technique? if not i guess roasting.

Roasting hands down.

another braiser! and I want this book!

Smoking

Grilling, or as people in the US call it, broiling (confused me for a long time because it sounds so much like boiling)

braising during the fall and winter and grilling in the spring and summer months

Grilling. It even makes brussel sprouts tasty.

Pan roasting. It's relatively quick and you can make a great sauce in minutes.

I love the low and slow smoking technique.

dough making, whether its pasta dough, pizza or bread dough, cake or cookie dough, i love me some dough

Caramelizing. It's fun to say, too.

roasting or grilling on the BBQ

anything that i can do in my wood fired pizza oven

High heat roasting -- Thomas Keller's chicken done in a cast-iron skillet rules!

Grilling

Grilling

Pressure cooking.

I'll stir fry you in my wok!

It's a tough decision between stir fry or braise. It depends on whether I feel like being active in my cooking that evening (stir fry) or if I just wanna do some prep and let it cook itself (braise). I think in the end I gotta go with stir fry!

I like "wok-ing"

Broiling... nice and crispy with out the frying mess.... Also makes a great steak.

Is bruleeing a cooking technique?

Something about taking a butane torch to food gets me all giddy with joy.

Roasting.

Frying. In choice animal fat. Lard, duck fat, etc....

sauteeing

stir-frying (wok-frying)

i'm addicted to sauteing. (how do you spell that? sautee-ing? sauteeing? sahtaying? no, that last one can't be right, it comes out sounding like some kind of dance move.)

Braising in the winter, grilling in the summer.

steaming! there's really no better way to cook fish than a quick steaming, followed by ginger, scallions, and soy sauce.

Roasting.... and even tough it's not very popular and I don't do it so often, I like anthing FRIED!!!!!!

Braising.

Roasting...slow, makes almost any cut of meat tender and vegetables cooked in the drippings delicious.

wok it!

Definitely a tough question. I've recently come to love pressure cooking, but my perennial fave is pan roasting followed by requisite deglazing.

Stir frying is usually tops when I'm wanting hands-on and fast, but stewing and stock making (for soups) often takes the lead and results in some of my favorite comfort foods.

Pan-searing...

I love making sauce from the browned bits!

I'm a big braiser too but I do like making soups and stewing a lot too.

Roasting.

Roasting rocks!

Going with the flow--roasting.

Braising

Stir frying, no doubt. You can use any flavors, any ingredients, even leftovers, and come up with something tasty every time.

roasting in an open fire.

braising

every day: stir-fry.
special treat: braising.

grilling

sous vide

Brining. I've been brining turkey, chicken, seafood. It adds huge flavor at the cost of a little pre-meditation.

Love desserts...gotta be baking

Knife skills. I never tire of practicing to be better and more accurate, or to just get the prep done on a massive pile of vegetables.

Roasting for me, thanks!

stir-fry!

Tasting!

I'll do one that isn't mentioned yet - microwaving. Leftovers are a big part of evry busy persons life - learning how to get the most out of a microwave makes it much easier to have appetizing leftovers.

Stir Frying with a super hot Wok.

Preserving - salting, smoking, drying, confiting, pickling.

The braise.

sauté

braising

grilling

roasting

Grilling. Definitely grilling. Cooking just about anything over an open flame makes it taste better - that and slathering it with BBQ sauce (slathering - is that a cooking technique?)!

Stir fry, definitely.

Braising.

Burning/over-cooking/ruining everything.

Am I the only one that's tried one of these many fine techniques?

Braising

grilling.

Braising. Although deep frying if I could more often without seriously endangering my health.

lately it's been braising

Sauteing, sauteing for sure!

Sautéing

roasting.

Baking.

Look at all the braisers. I guess cooking does have trends. Color me sauté.

Roasting. Especially slow roasting beef.

roasting or sauteing for certain. If the mood strikes, kneading as in pasta...

stir frying

Roasting because nothing is better than meat literally falling off its' bone.

braising... mmm...

smoking.

Sauteing. Or searing. Hard to say. Hot pan + food.

stir fry all the live long day

Roasting

Braise, low and slow

Braising makes everything taste wonderful

Grilling

roasting or braising

It has to be roasting. hmmmm......

Braising.

I love roasting veggies.....get's them nice and caramelized. Totally transforms the flavor. Not the same mushy, soggy veggies that Mom used to serve me growing up!!

Preserving. Which is not to say I'm any good at it yet, but there's something soothing about at least trying to do it. After I'm done, the jams, fruits and tomatoes look beautiful on my open shelves.

braising

Roasting or braising is my favorite way with Fall & Winter meals . In the warm months ....definitly grilling .

Roasting.

sautéing

Roast Roast Roast.

Baking...of the sweet variety. Grilling for everything else

Low and slow in the offset firebox smoker.

High heat roasting. It won't dry out the meat and it does wonders for veggies. Plus, who doesn't love carmelization.

As the chipotle t-shirt says, "braising is amazing"

tough chioice, but gotta go with grilling

Kneading.

Grilling, on a Weber grill, with a nice bed of coals.

grill or broil

roasting, especially this time of year when the oven heats up the whole kitchen!

Pan frying! It's latke season and I'm loving it!

Braising! The absolute tastiest way to cook meat!!

Definitely got to be grilling.

another one for braising!

Roasting.

braising, what a wonderful way to bring out tremendous flavor!

sear at high heat, finish in oven ... best.. steak.. ever...!

Grilling!

braising

i am the king of an all day (or more) braise, but lately, I have jumped on the sous vide bandwagon

Add me to the roasting pool!

...Holland grilling...for the health issues and the wonderful results!!

Saute in a wok...so fast! So delicious!

Braising!

Reducing (like a sauce)!

it's hard to pick just one, but if I have to, I'll go with braising as well.

Grilling for sure, since it can be interactive ... and accompanied by a cold beverage.

Reduction! I love to saute just about anything remove it from the pan and then make a nice, red wine reduction. Perfect accompaniment!

Emulsifying. The moment that heat, egg, butter, shallots, wine, wine vinegar, and whisking convert themselves into bearnaise sauce is nothing less than magical!

Exploding!

I really get a kick out of watching wet doughs transform into airy baked goods. So...baking, I guess.

pan frying

Grill it! Neither rain, nor snow, etc. Just go out there and grill it!

Grilling in the summer, and braising in the winter

Although I love to grill, roast, bake and braise, my favorite is frying.

So. Good.

what was I thinking?! Braising!

as a vegetarian, i'd have to say roasting brings out the flavor of veggies like nothing else!

pasta rolling

Sauteeing, but I do like roasting vegtables.

Braising has the most satisfying results

extended cold fermentation for breads

braising

Roasting.

Saute

saute.

sauté-ing

I like cooking that involves actual fire—anything I can do on my stove top (with the exception of deep frying).

Wood burning oven. High heat. Or low heat.

Smoking anything with mesquite, hickory, cherry, apple, or any fruitwood. Nothing fancy for a smoker, in fact, I use a gas grill.

grilling, followed by tasting.

braising

anything cooked high-heat in cast iron

This Texas girl says..... Open pit, hands down!

roasting.

grilling

Stir-fry!

Roasting

Roasting. Mmmm...

stir fry

Braising after Labor Day, grilling after Memorial Day.

Braising, roasting, grilling, sauteeing... they're all great and all have their place. I truthfully don't think I can narrow it down, although I'd swing for roasting and grilling if pressed, as they are by far the easiest in terms of overall preparation.

Cooking under a weighty terra-cotta brick, or mattone - Crispy Chicken - evenly cooked, Oh Yes...

Grilling

The south has made me a BBQ lover, for sure!

Either barbecuing or braising. Depends on the time of year.

Stir fry

Give me a grill or give me a grill... either way, I'm happy.

My favorite cooking technique is stewing. Simple, hearty and delicious leftovers.

roasting

Sauteeing. I use that pan several times a day.

Everything i cook, I fry in butter and then wrap in bacon. NO EXCEPTIONS.

Low heat, a little smoke, and a long time to cook.

Sautee in an oven safe skillet (usually cast iron), finish in the oven.

Braising for me.

Another braiser!

roasting

Roasting, definitely

Wok-ing!

Deglazing does it for me.

grillin'

pan sear, finish in oven... somehow my chicken always comes out just right when I use that method...

love to roast during the winter months.

Stir frying.

Roasting, especially root veggies on a cold night.

Cooking with acidic fruit. Ceviche means fresh, crisp, summer, and is highly extensible. If I need to use heat, slow-smoking wins hands down. So, acid and smoking... just don't tell my mom ;-)

Marinating, grilling then roasting (i.e. Tyler Florence's Ultimate BBQ Chicken). Fabulous!

braising.

Low, slow baking - 10 hours, 250 degrees and melt-in-your-mouth roasts.

Braising. For now.

pan searing and then baking.

This time of year, Braising.
Summertime, BBQ, always low and slow!

I wish I could honestly say sous vide, but it's not - it's braising.

Roasting for sure! Roasted, anything tastes better.

Braising - mais bien sur!

Picking up the phone and placing my order.

what?

I KEED! I'm a braiser and a baker

braising.

Braising.

Wok stir fried, love that Wok hey

When baking or preparing anything in the kitchen, being organized is paramount. Having my ingredients lined up and ready for inclusions helps prevent inadvertent omissions and helps to keep the kitchen clean.

Bring New York Strip Steak to room temperature; drizzle a bit of
olive oil onto both sides; season with Kosher salt and freshly ground
coarse black pepper, rubbed gently into the meat; then grill over
hottest fire until medium rare. Easy and delicious!

Roasting -- it just seems to bring out the best in everything. =) Unless baking counts as a technique as well? Because that's also up there ...

Wow! Almost any of the above could be mine, but to settle on one for the sake of the contest, here's my current favourite:
For roast potatoes, to be roasted in the pan with a chicken.
Peel the potatoes and slice into pieces somewhat larger than a single bite.
Boil 6-8 minutes; drain; shake the pot to 'scrunch up' the edges.
Place alongside a roasting chicken until done, in oil or goose fat if you have it; top with a little drizzle of oil and some rock salt.

So, the technique is the boil-scrunch-roast technique of what I call 'melting roast potatoes'.

Baking!

sear roasting

And we have our winners!

They are:
KIMBERLYMCK
JSALERN
KIMBERLY
KUHLIMUH
KIMBLYL

Someone from Serious Eats will be contacting you all shortly for shipping info.

Thanks to everyone who commented, and tune in again for next week's Cook the Book.