#paul-child

#paul-child

"It's exploding! 253 bouillon restaurants have opened in France in four years," Bernard Boutboul, a restaurant consultant, told AFP.

Hall's oats felt like a parfait with a lovely mix of textures. The presentation was nice, too. Drummond's overnight oats were good, but Fuller's impressed me the most and looked amazing.

Chrissy Teigen's banana bread is incredibly sweet, with dark chocolate chunks that don't quite balance the sweetness, resulting in a cake-like, chewy texture rather than the tender crumb typical of banana bread.

"The recipes that you have as a child are very powerful, they are very visceral. They stay with you, too. I remember many recipes, but certainly one of them, when my mother used to go to the garden just before we ate, and unearthed those tiny potatoes we called grenaille in France, which are like a fingerling potato."

"Tight head, bud of a flower - that's what I want." This comparison emphasizes the importance of selecting asparagus with tightly closed tips for optimal freshness.

Suddenly, a strange, loud, rhythmic, prolonged noise, like the dying moan of an organ, then the dying wail of the breeze sighing in the cloisters, struck the indignant ears of the nuns with astonishment. The nuns all turned to stare at Sister Agnès, who in her embarrassment, tripped and let fly a spoonful of her chou pastry dough into a pot of boiling fat, and the doughnut-like pet de nonne, 'nun's fart' was born.

When churning out cover after cover at the saute station you can't exactly be picky about what's on the shelf above the stove. But that doesn't mean professional chefs don't have opinions about the pans they use every day during service.

If you were watching TV when the Food Network first went on the air in 1993, you probably found yourself watching the long-forgotten show "How to Boil Water." Whether you really needed tips on how to boil water or not, this was the show that set the standard for Food Network as a place to find educational cooking shows since it was meant to be a sort of cooking school for viewers who needed the basics.

Of the five mother sauces, velouté is extremely under-appreciated and not talked about enough. It's what we as Americans call gravy, which we know has so many various uses. Velouté, which means velvety in French, is made with a light roux (or a mixture of flour and fat, like butter), stock or broth, and some seasoning like salt and pepper, and a bay leaf.

Gordon Ramsay's Ultimate Cookery Course is the best resource for those who want to learn from him in an understandable, digestible fashion - cooking meals for regular folk, using accessible ingredients and simple techniques. The book, first released in 2012, was initially a companion to a TV show with the same name that aired in the U.K.

Few desserts are more evocative in French cuisine than a decadently creamy chocolate mousse. And if anyone embodies the spirit of simple French cuisine that folks can make at home, it's Julia Child. When you put the two together, well, you're guaranteed a sure hit. In Julia's world, however, you don't just make a chocolate mousse - you make mousseline au chocolat, a lighter, heavenly version of the popular dessert.

STEP 1: I start by preheating the oven to 450ºF. Next, I chop six ounces of pre-sliced bacon into what Julia calls lardons - small sticks about ¼-inch thick. Then I start working with the beef, which is where the dish can potentially get expensive. Thankfully, this is not the time for a New York strip! At my grocery store, I was on the lookout for three pounds of chuck roast, a fattier cut of meat, and often the cheapest at the butcher counter. If you can't find the chuck roast cut into two-inch squares, you can always ask your butcher to do it for you - a great way to cut back on time.

Starting with the tortillas and a piece of aluminum foil (shiny side down), Pépin drizzles olive oil on the foil, to grease both the foil and tortillas (rubbing them into the oil and flipping to coat the other side). Next, he slices ripe, fresh tomato, and covers his tortillas with the slices, along with a "bit of mild onion," followed by salt and pepper, and a few hand-torn pieces of fresh basil.

Whether donning an apron at home or in a Michelin-starred restaurant, pretty much everyone agrees on the merits of cooking with cast-iron pans. They've been around for generations, passed down like an heirloom and fired up for all kinds of meals, from everyday comfort food to special company-is-coming fare. But there's one thing that needs to be acknowledged: it's not ideal for everything - specifically, cooking eggs.