The preparation of meals is a crucial aspect of meeting the nutritional needs of a family. Cooking not only ensures that food is safe for consumption but also enhances its taste, appearance, and texture. This article discusses the objectives of cooking, such as sterilizing food, serving balanced meals, improving digestibility, enhancing aesthetic appeal, introducing variety, and increasing nutrient availability. The article also explores different cooking methods, including moist heat methods (boiling, stewing, steaming, pressure cooking, poaching, and blanching) and dry heat methods (roasting, grilling, toasting, baking, sautéing, and frying). Each method is described along with its merits and how it affects the flavour, texture, and nutrient content of the food. Additionally, the concept of combination cooking, which combines both moist and dry heat methods, is introduced. The combination method of braising is explained, highlighting its benefits in terms of flavour development and tenderness. The article concludes by discussing the conservation of nutrients during cooking, emphasizing the importance of proper washing, peeling, chopping, and water usage. It also suggests using lemon or tamarind juice and cooking in a covered pan to minimize nutrient loss.