Sauté is a cooking technique that involves quickly cooking food in a small amount of oil or fat over relatively high heat. This method is often used for vegetables, meats, and seafood, allowing them to cook evenly while retaining their flavor and texture. The term comes from the French word "sauter," which means "to jump," referring to how food may jump in the pan as it cooks. To sauté effectively, it's important to preheat the pan and use the right type of oil, such as olive oil or butter. Ingredients are typically cut into uniform pieces to ensure even cooking. Sautéing is a versatile technique that can be used in various cuisines, making it a fundamental skill for home cooks and professional chefs alike.