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Learn how to bread and pan-fry fish fillets with this step-by-step guide. Photos of each step show you how easy it is.| The Spruce Eats
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Sautéing is a simple but highly useful cooking technique generally used to cook vegetables and small pieces of meat. Here are 5 essential tips for successful sautéing.| The Spruce Eats
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The Maillard reaction is a culinary phenomenon that occurs when the amino acids in protein are heated, producing complex flavors, aromas and browning.| The Spruce Eats
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Dry heat cooking produces complex flavors and aromas. Grilling, pan frying, and roasting are all dry heat cooking methods.| The Spruce Eats
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Included in many cookware sets but still vastly underrated, the sauté pan is a kitchen staple. We researched and tested out a few to find the best ones.| The Spruce Eats