This safe and effective technique increases the shelf life of fresh produce in the freezer by up to eight months at once.

This article originally published on The Kitchn. See it there: Ina Garten’s “Best Broccoli of Your Life” Lives Up to the Hype ...

Dietitian Carlene Thomas advises on the healthiest ways to cook vegetables, emphasizing enjoyment over method. Research shows ...

With a certified chill in the air, the season of sipping bone broth is upon us. But, while this particular fad has simmered ...

Another reason a cook might blanch bones for stock is cultural preference. Sharma notes the practice is preferred by some as a means of preparation that omits roasting altogether, thereby creating ...

For a cozy dinner, start by sauteing onions and garlic in olive oil until they're soft and sweet. Add cardoons and potatoes, ...

blanching, whisking, garnishing and grilling to prepare food. But they've also mastered other skills. The best have cool heads and fast fingers to maneuver in a pressure-cooking kitchen ...

For the pea pod stock, blanching the pods is essential to transform ... In a small saucepan on a medium heat, cook the peas in the butter for 5 minutes, adding a pinch of salt.

Research shows different cooking methods do affect the nutritional content of produce, but it’s not as simple as raw vs.

No one is disputing the health benefits of working meatless meals into the weekly rotation. A diet full of fruits, vegetables ...