Learn how to blanch broccoli with this step-by-step guide. Discover tips for selecting, preparing, and storing blanched broccoli to enjoy on its own or to mix into stir fries, soups, and more.

The difference between a gorgeous, appealing bowl of green beans and an unsavory, mushy mess comes down to how they’re cooked. Learn how to blanch green beans and no one at the dinner table will ever ...

This quick and easy classic French cooking method preserves the color, texture, and flavor of fresh vegetables. For spring and summer vegetables that taste like the best versions of themselves, any ...

You can do so many things with green beans, from making them with lemon and garlic to cooking up a classic green bean casserole, and even pickling them-- there are plenty of ways to add different ...

To blanch or not to blanch? That is the question when it comes to making basil pesto. Many cooks blanch the leaves for a few seconds so the pesto retains a vibrant green color. But will a few seconds ...

Asparagus is at the top of our list of spring produce—and it's probably your favorite, too. Knowing how to cook asparagus is important if you want to enjoy all that the vegetable has to offer. April ...

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, ...

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking ...

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 ...

If you're looking for an easy way to preserve potatoes for long-term storage, dehydrating is the way to go! Whether you have a big bag of potatoes that you don't want to waste or you're prepping your ...

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.