Blanching, a technique in which vegetables are cooked briefly in boiling salted water and quickly submerged in ice and water, is the name of the game for these tender offerings. The technique is ...

Tender green vegetables and blanching are best friends. Not only does a quick bath in hot water punch up the bright green color of veggies like green beans, asparagus, broccoli, and snap peas ...

The answer lies in a simple but fundamental culinary technique: blanching. A method that not only preserves the color, but ...