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, ...

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 ...

Use fresh or frozen green beans, and make sure the blanching water is heavily salted. There's gotta be plenty of creamy sauce ...

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 fridge" taste, dried-out meats, separated sauces and vegetables with no ...

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" ...

If you should ever happen to find yourself, as one may, diligently reading the United States Department of Agriculture's Freezing and Food Safety resource page, you will stumble across one curious ...

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 ...