What is the term for the technique of cooking food using steam?

The technique of cooking food using steam is known as steaming. This method involves cooking food by placing it above or in simmering water, allowing the steam to circulate and cook the food gently. Steaming is an excellent cooking technique because it helps retain the food's natural flavors, nutrients, and moisture, leading to a healthier preparation method compared to some other cooking styles that may require oils or fats.

In comparison, baking involves cooking food using dry heat in an oven, typically without the use of moisture from steam. Poaching is a method of cooking food gently in simmering liquid, which can include water, broth, or wine but does not use steam directly. Blanching involves briefly boiling food and then rapidly cooling it in ice water, primarily used to stop the cooking process and preserve color and texture. Each of these methods has its unique benefits and uses, but steaming is specifically defined by the use of steam as the primary cooking medium.