If you have ever tried your hand at homemade mayonnaise, hollandaise sauce or other emulsions, then there’s a good chance they’ve “broken” or separated on you. There’s no need to start from scratch if ...

This tantalizing dish by Chef Ajay Chopra, EU’s More than Food Campaign Ambassador brings together the delicate flavours of fresh salmon and creamy avocado, elevated with a zesty passion fruit twist.

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 Thanksgiving I'm getting some help from the pros. Find more celebrity Thanksgiving recipes from your favorite chefs -- Emeril, Mario Batali, Robert Irvine and ...

The classic French sauce, Beurre monté, is incredibly rich, glossy, and velvety, and so good on lobster, veggies, seafood, steak. It’s a must try!

Sprinkle the halibut with 1 tablespoon sea salt and let sit in the refrigerator for 45 minutes. Rinse and dry well, put on a plate and refrigerate, unwrapped, for at least 45 minutes. This process ...

In this month’s Washingtonian, I review the cooking of Adam Longworth, the Gotham Bar and Grill alum who has taken over the stoves at Penn Quarter’s 701. I’ve had a lot of restaurant meals since then, ...

Scallops get a Goan twist with Chef Saneesh Varghese's recipe Serves 2 150gms Scallops medium size 25gms Goan rechado marinade 30gms Mango salsa 30gms Solkadi foam 2gms Salt Micro greens, for garnish ...

Spring is a magical time of year, with fresh produce markets simply bursting with colour. Serve up some of the gorgeous vegetables on offer with this vibrant dish. Heat the olive oil and butter in a ...

Who says oil and water don’t mix? Take a look at emulsion (ih-MUHL-shuhn), and you will see that they do. An emulsion is a mixture of incompatible fluids in which tiny droplets of one liquid are ...