French Cooking Techniques
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Peach Saboyan and Meringue Cookies
Elegant enough for guests, quick and easy enough to make for just you when you feel like pampering yourself. You may know the Italian version better: zabaglione. more...
Separating Egg Whites to Meringue
It's not rocket science, but there is some science involved in separating eggs properly so that you can then beat the egg whites into submission, or meringue, or souffle. more...
Blue Cheese Potatoes Au Gratin
This easy recipe elevates everyday au gratin potatoes to a dish you'll be proud to serve to company or take to the next potluck. A bain-marie (water bath) does the trick. more...
How To Buy, Store & Clean Mussels
Mussels are as nutritious as they are delicious. These tips will help you buy, store, clean and de-beard mussels to ensure that what you cook is safe and grit-free more...
February 2nd is Crêpe Day in France (UK's Pancake Day the 5th). Somehow, either sounds better than standing around in the snow, waiting for Punxsutawney Phil to emerge. more...
All feature articles in French Cooking Techniques
By: Chris Albano
A Rich French Dessert Featuring Orange Flavored Brandy Is A Great Learning Technique. more...
Macaronis Avec Le Canard et Cepes
By: Chris Albano
Elevating Noodles With Classic French Ingredients Like Braised Duck , Wild Mushrooms And Chevre. more...
By: Cindy McGlynn
Confit is a classical French preparation and a wonderful way of preserving meat. - Chef Craig Domville of Le Paradis bistro in Toronto explains confit step-by-step. more...
By: Cindy McGlynn
This traditional Lyonnaise preparation is a hearty meal with duck confit baked with potatoes, and served with a splash of white wine vinegar and roasted onions. Oh la la! more...
All contributing articles in French Cooking Techniques