The original Roman gourmet Apicius got straight to the heart of the pleasure we derive from food when he said, "We eat first with our eyes" back in the first century A.D. A tremendous portion of food ...

We love fresh, seasonal produce for its superb flavor and vibrant color, especially during the summer. But these prized traits are fleeting. This is where blanching can come in to save the day, ...

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

Do you know the benefits of blanching your spinach? You'll love the taste of this garlic lemon spinach dish. While some people enjoy eating spinach raw, it's a green that I always cook because it ...

Freezing food sounds simple, but the truth is that most people do it wrong without knowing it. The result? Food with an "old ...

Sang Yoon is the chef and owner of both Father's Office and Lukshon . He learned about cryo-blanching from Alex Talbot of Ideas in Food. Liquid nitrogen is -325° and essentially chefs can "cold-boil" ...

The first time I ever tried to cook tofu on my own, it was bland and not at all like the crispy on the outside, soft on the inside tofu I've had in restaurant dishes. Determined to make tofu a part of ...