This quick and easy classic French cooking method preserves the color, texture, and flavor of fresh vegetables. For spring ...

Ann Taylor Pittman is a Senior Food Editor at Food & Wine. She is a writer, recipe developer, editor, and cookbook author with more than 26 years of experience in food media. When you find fresh ...

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 ...

Tender green vegetables and blanching are best friends. Not only does a quick bath in hot water punch up the bright green color of veggies like green beans, asparagus, broccoli, and snap peas, but ...

Business Insider spoke with three professional chefs to find out their best cooking tricks. Make creamier mashed potatoes by boiling your potatoes in milk instead of water. Use leftover herb stems to ...