Food Dictionary, part 1 in a Series

When it's time to take your onions or peppers to the frying pan, you may be confused by what you are actually doing. You add oil to a hot pan, and throw in the onions and peppers. But what are you actually doing? Are you frying? Are you sauteeing? Are you browning? Epicurious.com has the answers:

Saute (SAW-TAY)- To cook food quickly in a small amount of oil in a skillet or sauté pan over direct heat.

Fry - (also called pan frying ) or sauteing refers to cooking food in a lesser amount of fat, which doesn't cover the food. There is little difference in these two terms, though sautéing is often thought of as using less fat and being the faster of the two methods

Sweat - A technique by which ingredients, particularly vegetables, are cooked in a small amount of fat over low heat. The ingredients are covered directly with a piece of foil or parchment paper, then the pot is tightly covered. With this method, the ingredients soften without browning, and cook in their own juices.

Am I missing any? Let me know if you have other suggestions for this list.