This week’s contribution sounds like the salty-sweet nut of adult dreams: brined in bourbon and rosemary, roasted with maple syrup. – Julia Moskin

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Throughout Saveur.com, we proudly share "the best of the web"—handpicked links to our favorite recipes and articles, wherever they might live. Every site we link to becomes a "Site We Love." This is one of those sites; our links to it appear below.

Along the information highway, there are endless recipe stops, so it’s nice when someone takes control of the wheel and lets you kick back.

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Sautéing is the number one cooking method in America* but that doesn’t mean we’ve mastered the technique. In a new series of CanolaInfo recipes and videos, culinary expert Tori Ritchie serves up international dishes and tips involving sautéing, sweating and sweetening ingredients for a range of flavors and textures.

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