What type of cooking is characterized by the absence of added liquid?

Dry heat cooking is a method that utilizes hot air or fat to transfer heat to food, without the addition of water or broth. This technique allows for the browning and caramelization of food, which contributes to the development of complex flavors and appealing textures. Examples of dry heat cooking methods include roasting, baking, grilling, and sautéing.

In contrast, moist heat cooking methods, such as steaming or boiling, incorporate liquids to cook food, which results in different textures and flavor profiles. Beat cooking and cold cooking do not accurately reflect established cooking methods associated with the absence of liquid. Thus, dry heat cooking is the correct choice as it distinctly highlights the lack of added liquid during the cooking process.