How to make consommé Consommé is a light broth made from stock, vegetables, and chicken. It's often confused with bisque because they are similar in texture and appearance. Co...

How to make plant-based stock   Plant-based stock is one of the most fundamental building blocks of cooking. It's also one of the most versatile, as we'll show you. Stock...

HOW TO MAKE STOCK   We all know that stock is an essential ingredient for many great dishes. But it's more than that. Stock is fundamental to French cooking and has been for ...

Sharpening your knife A sharp knife is the most important tool in a chef's kitchen. The ability to slice through meat, vegetables, and even fruit with ease will significantly ...

How to Select Quality Olive Oil    The world of olive oil is a vast and confusing one. From the numerous types of olive oils to the myriad ways in which they're labeled, sele...

Steaming vegetables Steaming vegetables is a simple, healthy way to prepare them. It doesn't require oil or butter and retains more nutrients than other cooking methods.   ...

How to Fry, BastE and Poach eggs   Eggs are the most versatile food in the kitchen. They can be scrambled, baked, poached, fried, and more. This article will teach you three ways...