Which cooking method involves cooking food in water or broth at a low temperature?

Simmering is the correct answer because this cooking method is characterized by cooking food in liquid at a temperature that is above the boiling point but below a rolling boil. Typically, simmering occurs around 180°F to 205°F (82°C to 96°C). This gentle cooking method helps to enhance the flavors of the ingredients without breaking them down too much, as might occur with boiling. It is commonly used for soups, stews, and sauces, allowing the food to cook evenly and stay tender.

In contrast, boiling involves cooking food in water or broth at a rapid and vigorous state, which can often lead to loss of texture and flavor. Sautéing, on the other hand, is a method that uses small amounts of fat in a pan over relatively high heat, resulting in browning rather than delicate cooking in liquid. Grilling involves cooking food over direct heat, which creates a charred, smoky flavor, differing significantly from the low-temperature cooking associated with simmering.