This quick and easy classic French cooking method preserves the color, texture, and flavor of fresh vegetables. For spring and summer vegetables that taste like the best versions of themselves, any ...

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 ...

It’s no secret that many of us thought veggies were just plain boring as kids. (Remember throwing broccoli from your high chair? Neither do I—wink.) But as we’ve grown older—and arguably wiser—we’ve ...

You've all heard about blanching, it's one of those simple yet powerful culinary techniques that can completely elevate your cooking. Blanching involves briefly submerging fruits and vegetables in ...

ST. PAUL -- Blanching (scalding vegetables in boiling water or steam for a short time) is a must for almost all vegetables to be frozen successfully. It slows or stops the enzyme action which can ...