Sauté mushrooms in butter, olive oil, or avocado oil, or forego the fat altogether and opt for a dry sauté for a deeply concentrated mushroom flavor.

Golden color and a crisp, tender bite make sauteed artichokes a true favorite around the dinner table, especially when ...

Say you’re making a batch of cacio e pepe Brussels sprouts (yum), or it’s your first time cooking a (kind of expensive) steak. What do the two have in common? You need to know how to sauté, aka one of ...