Which cooking method guarantees a distinct flavor while sealing in juices?

Grilling is a cooking method that guarantees a distinct flavor while sealing in juices due to the high heat applied to the food. When food is placed on a grill, the direct heat promotes caramelization and the Maillard reaction, which creates a rich and complex flavor profile unique to grilled items. This charring process adds a smoky, savory essence that distinguishes grilled foods from those prepared using other methods.

Additionally, the grilling technique allows excess fat to drip away, which can enhance the overall flavor and texture of the food. The high temperatures help to quickly seal the surface of meats, thereby retaining moisture and ensuring that the juices stay locked inside. This gives grilled dishes a succulent quality that is often sought after in cooking.

Other methods like boiling primarily introduce moisture but do not enhance flavor in the same way, while smoking infuses flavor through prolonged exposure to wood smoke without necessarily sealing the juices quickly. Basting adds moisture but is not a primary cooking method on its own, and it can also affect the texture and taste differently compared to direct grilling.