+**Sauté** (from French *sauter*, "to jump") is a foundational [Cooking](/wiki/Cooking) technique, rapidly browning small pieces of food in a shallow pan. It employs minimal [Fat](/wiki/Fat) over relatively high heat, allowing ingredients to cook quickly and develop rich flavors.
+## See also
+- [Frying](/wiki/Frying)
+- [Browning](/wiki/Browning)
+- [Maillard Reaction](/wiki/Maillard_Reaction)
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