Ann Taylor Pittman is a Senior Food Editor at Food & Wine. She is a writer, recipe developer, editor, and cookbook author with more than 26 years of experience in food media. When you find fresh ...

This quick and easy classic French cooking method preserves the color, texture, and flavor of fresh vegetables. For spring ...

Blanching simply means to quickly boil foods (typically vegetables, fruits, or nuts) without fully cooking them. The blanched foods are then placed in a bowl of ice water for shocking (another cooking ...

Every time Laurel publishes a story, you’ll get an alert straight to your inbox! Enter your email By clicking “Sign up”, you agree to receive emails from ...

Lauren is an award-winning registered dietitian, three-time book author, freelance writer, and speaker who prides herself on sharing evidence-based nutrition information in an accessible and practical ...

It’s time — or getting to be time — for us gardeners to reap what we’ve sown. Although it’s fairly evident when some edibles, like tomatoes, are ripe for the picking (uniform red, yellow or orange ...