In language learning, vocabulary is harder to acquire than syntax; in cooking, the reverse seems to be true, that new methods seem harder to acquire than new ingredients. As I look back over my cooking history:

1948 poaching eggs

1950 boiling

1960 sautéing and deglazing, making roux-based sauces

1962 frying, simmering, making hollandaise, whipping cream

1964 parboiling, oven-poaching fish, braising, making pilaf

1966 broiling, making mayonnaise

1968 baking bread, baking Viennese cakes

1994 roasting

2004 poaching other things than eggs and fish

2005 newest way to roast bell peppers

still to go: barbecuing, deep-frying, grilling, smoking

wet cooking methods: simmering, shimmering, poaching