Different cooking methods significantly affect nutrient retention in food. For example, boiling can cause water-soluble vitamins, particularly vitamin C and some B vitamins, to leach out, reducing their availability in the cooked food. In contrast, steaming tends to preserve more nutrients because food is not in direct contact with water. Methods like grilling and baking can enhance the flavor while retaining essential nutrients, but high temperatures may also degrade sensitive vitamins. Opting for gentle cooking methods, such as steaming or sautéing, can maximize nutrient retention in meals.