Sautéing, make way for sizzling, a technique that flips frying on its head. Instead of bringing the food to the oil, we bring the oil to the food. And a mere splash, at that. The result is less waste, zero mess, so much richness. By shocking an ingredient with hot fat—from shaved cauliflower to cubed tofu—you amplify its flavor while leaving its texture intact. This is a downright dreamy combination when it comes to raw fish, as Tim Cushman noted nearly a decade ago.