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Topic: Cooking techniques (page 2)

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Beurre blanc: A chic sauce for lazy sophisticates

Not eating, but still cooking: Ebert pens cookbook

Panna cotta

Both refreshing and rich: Buttermilk panna cotta

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One good and one evil way to boost flavor

Peas

Cutty's roast beef and crispy shallot sandwich

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(Tracy Hebden Lrps)

Everything you need to know about vinaigrette

**FOR USE WITH AP LIFESTYLES** Buttermilk Mashed Golden Potatoes are seen in this Tuesday, Sept. 28, 2008 photo. By choosing Yukon Gold for your mashed potatoes you start with a naturally rich flavor and beautiful yellow color before adding the lower-fat ingredients for these mashed potatoes. (AP Photo/Larry Crowe) (Larry Crowe)

Peeps brulee! The awesomest toasted marshmallow

Does brining meat make it a sodium bomb?

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How to master clams

Catalan braised chicken and shrimp, with secrets

Make quinoa tasty, whether it wants to be or not

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Small dish of banana pudding with wafers and whip topping

This banana pudding is the king of all puddings

Miso-fish tartare so good you'll lick your plate

Forget holy, make mackerel delicious. Here's how

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Chicken salad that keeps on giving

Fried chicken, freed from fear

Lamb and yellowtail mokume gane

Bacon, cider and bourbon, together at last

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