Traditional cooking methods that generate rich flavors through prolonged heat, such as slow cooking, roasting, and braising, have given way to more contemporary techniques like sous vide and air frying. While braising blends moist and dry heat to create deeply flavorful dishes, slow cooking breaks down tough portions of meat to enhance suppleness. 

However, sous vide produces flawlessly prepared, tasty meals by sealing food in vacuum bags and cooking it in precise, low temperature water. A newer trend called "air frying" offers a healthier substitute for frying by simulating frying with little to no oil by using rapid air circulation. 

While modern methods emphasize accuracy and convenience, they are nevertheless flavorful and appealing to both professional chefs and busy home cooks. Each approach has advantages depending on the meal and the desired outcome.