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 ...

Blanching spinach for two minutes stops enzymes that degrade quality. This quick process prevents spoilage and maintains ...

Add Yahoo as a preferred source to see more of our stories on Google. When you find fresh vegetables at the farmers market — snappy asparagus, fuzzy fava beans, sweet peas — it's an invitation to ...

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, ...

Claire is Lifehacker's Senior Food Editor. She has a B.S. in chemistry, a decade of food journalism experience, and a deep love for mayonnaise and MSG. Buying vegetables in bulk is a good way to save ...

Done right, blanching and roasting are fast, no-fuss ways to highlight the natural flavor of vegetables. Done wrong, they can be a disaster, from withered green beans to sulfurous broccoli. We took ...

Have ready a large bowl of ice water, a slotted spoon, and a plate lined with a cloth or paper towel. Bring a large pot of water to boil over high heat. Meanwhile, prepare the vegetables. Doing this ...

When you find fresh vegetables at the farmers market — snappy asparagus, fuzzy fava beans, sweet peas — it’s an invitation to shift away from the braising and stewing of hearty root vegetables and ...

Blanching (scalding vegetables in boiling water or steam for a short time) is a must for almost all vegetables to be frozen. It stops enzyme actions which can cause loss of flavor, color and texture.