Which cooking method does not result in browning of foods?

Blanching is a cooking method that involves briefly boiling food in water and then quickly cooling it in ice water. This technique is primarily used to preserve the color, texture, and nutritional value of the food, especially vegetables. During blanching, the high temperature of the boiling water kills enzymes that can cause loss of flavor, color, and texture, but it does not develop the Maillard reaction or caramelization that results in browning.

In contrast, methods such as deep-frying, stir-frying, and broiling consistently expose foods to high heat for longer periods, allowing for the development of complex flavors and the characteristic brown color. Deep-frying involves cooking food in hot oil, creating a crispy, browned exterior. Stir-frying similarly applies high heat to food, often resulting in browning from quick cooking with little fat. Broiling uses direct heat from above, also leading to browning of the food's surface.

Therefore, blanching stands out among the cooking methods for not promoting browning, making it the correct choice in this context.