These incredibly simple, versatile cooking methods should be in the arsenal of every health-conscious chef. They bring out big flavors while preserving essential vitamins and nutrients.

Master them, and you'll never want to fry again. Instead, you'll keep meats tender by poaching, retain vital nutrients by steaming, pack tons of flavor into a stir-fry, get lovely caramelization going with roasting, and present dinner "en papillote" (cooked in parchment), which is just another way to say "delicious."

Steaming food in parchment -- or "en papillote," as it's traditionally called -- is a low-fat way to cook a full meal in one shot: The juices from each ingredient are sealed inside the pouch to flavor the dish. Plus, it makes for a dramatic presentation. Just be careful not to burn yourself when the steam escapes!

What to Use It For
This is a great all-purpose technique for poultry, vegetables, and delicate fish that might fall apart in a pan or on the grill -- think sole or halibut.

How to Do It
Create a sealed pouch by placing ingredients on one side of a parchment square and folding it in half, pleating around the edges (see illustration, below). Bake in the oven to steam the contents of the pouch.

1. Measure and cut a 12-by-16-inch piece of parchment and fold in half to create a crease down the center.

2. Open parchment so it lies flat and arrange raw ingredients on one side of the fold.

3. To close, bring empty side of parchment over the ingredients. Beginning in one corner, make a small fold toward the center. Start in the middle of the first fold, and make another small fold, repeating and overlapping as you go around the edges to create a half-moon shape.

4. Tuck the final fold into the previous one to seal completely.

This could-not-be-simpler method seals ingredients into a caramelized crust. Here, Mediterranean-style vegetables such as peppers and fennel take particularly well to high-heat roasting, while juicy grapes bring a welcome burst of sweetness.

What to Use It For
Vegetables are a natural choice, but why stop there? Consider adding beans or even fruit for greater dimension, and serve with quinoa to make a complete vegetarian meal.

How to Do It
Toss ingredients with olive oil to coat, then season generously with salt, pepper, and aromatic herbs (although salt and pepper alone will do just fine). Place in a single layer on a rimmed sheet pan and cook in a very hot oven, from 400 to 450 degrees, until slightly charred and cooked through.

Stir-frying relies on intense heat to sear proteins and cook vegetables quickly. In this dish, the combination of pungent and earthy chard, bracing garlic, and sweet ginger requires hardly any sauce; just heat and a squeeze of citrus pull it all together.

What to Use It For
One-dish meals that combine vegetables and protein in the same sauce or seasoning.

How to Do It
Preheat a wok to get it very hot before adding the oil (you'll want a neutral-flavored, healthier oil with a high smoke point, like safflower or grapeseed). When the oil is shimmering, sear the meat, add herbs and spices, vegetables, and sauce, in stages.

This technique uses stackable baskets to gently steam vegetables along with arctic char, a variety of fish that's closely related to salmon and trout. The fish remains flaky and moist, while the beans hold on to essential nutrients; a rich vinaigrette is drizzled over both before serving.

What to Use It For
You can basket-steam almost anything, from fish or meat to fresh vegetables. It's functional and more efficient than using foldable metal inserts, as the food lies flat and can be cooked in separate containers.

How to Do It
Line the bottom of the steamer baskets and fill as desired. Stack and place atop gently simmering water. Cover the top of the highest basket.

1. Prepare as many steamer baskets as necessary, lining the bottoms with lettuce, herbs, or parchment paper to ensure that nothing drips through. Add desired ingredients.

2. Add an inch or two of water to a large skillet or a wok and bring to a gentle simmer.

3. Stack steamer baskets on top of one another, placing the baskets holding ingredients that will take the longest to cook on the bottom, closest to the simmering water. Place the stack gently in the skillet, taking care that no water seeps up into the bottom steamer basket. Cover the top basket with a lid, and steam until done.

A simplified version of poule au pot (chicken in a pot), this comforting dish showcases the first of the season's root vegetables. Here, the cooking liquid becomes a light broth for ladling over the chicken and the vegetables.

What to Use It For
Any combination of chicken, seafood, or vegetables. Poaching keeps proteins firm and juicy, and it creates a nutritious liquid that you can save for sauces or soups.

How to Do It
Place ingredients in a pot and cover with water or broth. Bring to a boil, then reduce heat and simmer until cooked.