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Dry- heat cooking means cooking with no water.

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Dry heat cooking allows for the development of complex flavors and aromas through either caramelization or the Maillard reactions. Techniques in this category include those in which heat is transferred to the food without using a water-based liquid.

(A Maillard reaction is the chemical reaction that occurs between amino acids which reduces sugar and gives browned food its distinctive flavor.)
Pro-tip: Click on the hyperlinked titles below to view educational videos.

Sautéing, Pan-Frying and Deep Frying
Sautéing
When sautéing, a small amount of fat or oil is added to a pan and heated before adding the other ingredients.

Pan-frying
While similar to sautéing, pan-frying uses slightly more fat and a slightly lower temperature.

Deep frying
Deep frying involves using enough fat or oil to submerge the food you are cooking. This technique is usually done between 325 F and 400 F.
Pro-tip: The key to Sautéing, Pan-frying, and Deep frying is to not crowd the pan. Too much food in the pan lowers the temperature of the oil and doesn't allow moisture to dissipate, causing the food to steam, boil or become greasy. Roasting and Baking
Roasting and baking involve cooking an item in hot, dry air within an enclosed space where air can move around the food freely. Both of these cooking techniques typically happen inside a closed oven at temperatures of at least 300 F.

While roasting and baking use the same technique, they can mean slightly different things, depending on who you ask. "Baking" usually refers to bread, pastries, and other bakery items. "Roasting" usually refers to meats, poultry, and vegetables. However, there are exceptions. for example, baking is used when referring to cooking fish and other seafood items.

Rotisserie or spit-roasting is a roasting style where meat is skewered on a long solid rod (spit) and cooked while rotating. The rotation evenly cooks the meat and allows easy access for continuous basting. Rotisserie roasting is generally used for cooking large cuts of meat or whole animals.
Broiling and Grilling
Broiling and grilling rely on the heat conducted through the air in an open setting. These methods require that the item to be cooked is close to the heat source since open air is a relatively poor conductor of heat.

The distinguishing factor that separates broiling and grilling is that grilling involves heating the from below, while broiling involves heating food from above.

Barbecue

Barbecue is a dry heat cooking method that involves several different cooking techniques, including smoking, roasting, and grilling over wood or charcoal rather than gas. Unlike Grilling, Barbecued foods are cooked at low temperatures over long cooking times.

Smoking
Smoking is a dry heat cooking method that originated as a method of preservation but has evolved into a dry heat method of cooking, similar to barbecue. This technique uses smoldering hardwood chips, vines, herbs, fruit skins, or spices that produce smoke that impacts the flavor, aroma, texture, and appearance of meats, poultry, and seafood.

Job opportunities for positions that may require these skills:

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Culinary Basics: Dry Heat Cooking Methods | Culinary Agents

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Dry heat cooking allows for the development of complex flavors and aromas through either caramelization or the Maillard reactions. Techniques in this category include those in which heat is transferred to the food without using a water-based liquid. (A Maillard reaction is the chemical reaction that occurs between amino acids which reduces sugar and gives browned food its distinctive flavor.)