Cooking methods impact the nutrition of food significantly. Techniques such as boiling can lead to the loss of water-soluble vitamins, while grilling and roasting may retain more nutrients and flavor. Steaming is often considered one of the healthiest cooking methods, as it preserves the vitamins and minerals in vegetables without added fats. Additionally, how food is prepared can influence the formation of potentially harmful compounds, such as acrylamide in fried foods. Using healthier cooking methods can maximize nutrient retention and support overall health.