In an early spring garden tucked into the Santa Cruz Mountains, Alain Passard knelt beside a patch of young Chinese cabbage, carefully rubbing the leaves between his fingers. He made his way through ...

Add Yahoo as a preferred source to see more of our stories on Google. Whisking sauce with immersion blender - tanitost/Shutterstock When you're crafting sauces, a fundamental process to know is ...

This dish is packed with the “sunshine vitamin,” thanks to D-rich arctic char and egg yolks. The bright-green dill emulsion plays off the luxurious fish; toasted ...

Learn essential cooking and baking techniques, from braising and mastering emulsification to managing fermentation.

Place the peppercorns and thyme into a square of cheesecloth. Fold the ends of the cheesecloth up and tie to secure. Heat the wine, shallots, garlic and cheesecloth bag in a 2-quart saucepan over ...

Traditionally, aioli can be an emulsion of garlic and oil. In this recipe, as is common, we add egg yolks to bind the mixture for a richer, creamy texture. If you're looking to get creative with ...

Summer means salads. And salads are even more delicious with a good dressing. Most salad dressings are temporarily stable mixtures of oil and water known as emulsions. But how do salad dressing ...