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This week, I talk about the differences in three overlapping terms used frequently in recipes, and discuss what exactly you should do when a recipe says to brown, saute or caramelize something.

Just a quick summary: sauteing does not mean constant stirring; browning requires patience; and what’s required for caramelizing depends on what you’re cooking. (These onions, for instance, are well on their way to being properly caramelized–and, to be honest, are slightly improperly caramelized, because they have some actual crusty brown bits on.)

It’s a little complicated–listen for more details.

Reminder: a lot of my cooking advice is also available in How to Throw a Dinner Party Without Having a Nervous Breakdown, my cookbook with Tamara Reynolds. Available where all fine ebooks are sold.