Blanching is a cooking method where vegetables are quickly boiled or steamed, then plunged into an ice bath to stop the ...

Avoid a lumpy gravy. Bourdain recommends switching between a wooden spoon and a whisk when incorporating the milk into the ...

Blanching simply means to quickly boil foods (typically vegetables, fruits, or nuts) without fully cooking them. The blanched foods are then placed in a bowl of ice water for shocking (another cooking ...

Add the green beans to the pot and stir to combine. Pour the mixture into a casserole dish. Sprinkle with Parmesan, ...

These brussels sprouts are simply oven roasted still attached to the stalk they grew on — and emerge from the oven with ...

Welcome to Ask Dave Arnold, a regular feature in which David Arnold, director of technology at the French Culinary Institute, provides in-depth answers to questions on food science, cooking technique, ...

French-friend onions aren’t part of the line-up either. Get our honest take after making and trying the chef’s riff on this ...