Techniques

Peeled limes and fresh zest.
Techniques

Zest

Zest is a term that’s used quite often in the culinary world, and it refers to the outermost skin of

Lenten Food, Tilapia pouches
Techniques

En Papillote

Are you looking for a new way to bring exciting flavors to your meals? Look no further than “en papillote,”

Pork tenderloin en croute on black plate
Techniques

En Croute

Nothing beats the satisfaction of biting into a warm, flaky crust and into a delicious filling, whether it’s savory or

Beautiful blanched asparagus... ready for grilling!
Techniques

Blanching

Blanching is a cooking technique that involves briefly immersing food, usually vegetables or fruits, in boiling water followed by rapidly

Smiling Chef Cooking Flambe
Techniques

Flambé

Flambé is a French culinary term that refers to the technique of igniting alcohol to enhance the flavors of a

Techniques

Basting

Basting is a cooking technique that involves periodically applying liquid, such as melted fat, pan drippings, or a prepared sauce,

woman in white long sleeve shirt and black and white hijab standing in front of stainless
Techniques

Baking

Baking is a versatile and widely used dry-heat cooking method that involves cooking food in an enclosed space, typically an

Techniques

Au Gratin

Au gratin is a French term that refers to a dish that is topped with a browned crust of breadcrumbs,

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