Which food preparation method may lead to the most moisture loss in foods?

Grilling is a method that typically leads to significant moisture loss in foods due to the high heat and direct exposure to flames. The intense heat cooks the surface of the food quickly, creating a sear that can trap some moisture initially. However, as cooking continues, the high temperatures cause moisture to evaporate rapidly. Additionally, grilling often involves cooking foods over an open flame or hot grates, which can lead to the dripping of juices away from the food, further contributing to moisture loss.

In comparison, baking and roasting generally use dry heat in an oven environment, which can retain more moisture in foods, especially when covered. Frying, while it can lead to some moisture loss, creates a barrier around the food with hot oil that helps to seal in moisture more effectively than grilling. Therefore, grilling is particularly known for the rapid moisture loss it can cause during the cooking process.