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technically speaking,  a short guide to basic cooking  techniques |  1 2 3

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simmer
definition | To cook liquid at a temperature just below the rapid boiling point (releasing very small bubbles to the surface).
equipment | Any pot; stove.
advantages | Food simmering in liquid will absorb the flavors of the liquid; simmering sauces
most often used for | Sauces, soups, and stews – anything liquid-y where you wish the flavors to develop further or the liquid to be reduced.

steam
definition | To cook food over (but not immersed in) a small amount of boiling/simmering water in a tightly closed vessel.
equipment | Large pot or wok; steaming rack (if you don’t have a steaming rack, anything that raises the food above the water will do just fine … you could try the Asian method of laying two wooden chopsticks crosswise in the bottom of a wok, for instance), collapsible metal steaming basket, or bamboo steaming basket; stove (you can also steam in a rice cooker).
advantages | Best method for preserving the vitamins, minerals, flavor and texture of foods; cooks food quickly and with no added fat.
best used for | Vegetables, poultry … great for low-fat diets.

stew
definition | Similar to braising, minus the initial browning step; food is barely covered in liquid, then simmered over a low heat for a long period of time (can be several hours).
equipment | Heavy-duty pot with a lid; stove.
advantages | Same as braising, essentially, although the flavor might not be quite as rich.
best used for | Meats cooked with vegetables, as in stews, goulashes, and the like.

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