Techniques that cook food with hot air, hot metal or hot fat and no surrounding water, following the standard professional-culinary heat-transfer taxonomy. Belongs here: Baking, Deep Frying, Grilling, Roasting, Stir Frying. Does not belong here: a method that cooks in or over water or another liquid, grouped under moist-heat and combination cooking methods, or a method tied to one cuisine's own specialized equipment, grouped under regional and traditional cooking techniques even when it is technically also dry heat.