Katra wrote:

This makes me wonder, what defines a stew vs. a soup?
What is the difference between pan frying and pan broiling?
What is the difference between stir frying and sautéing?

Soup/stew has been discussed many times here. You eat soup with a
spoon and stew with a fork. Or soup is thin and stew is thick. Or soup
ingredients are in smaller pieces. Highly subjective.

Pan broiling is cooking rapidly in a heavy pan with little or no fat
as a substitute for actual broiling of things like steak. Pan frying
is cooking in a generous amount of oil or fat, but distinct from
deep-frying where the food is submerged.

Stir-fry is quick cooking with high heat, usually in a wok. The term
also implies a lot of tossing around. Martin Yan says if you don't
keep the food moving constantly, you're making "stare fry." Sautéing
is pan-frying with less fat and, IMHO, over moderate heat.. "Sweating"
is sautéing gently, over still lower heat until veg become limp, but
not browned.