Claire is Lifehacker's Senior Food Editor. She has a B.S. in chemistry, a decade of food journalism experience, and a deep love for mayonnaise and MSG. Buying vegetables in bulk is a good way to save ...

Once blanched, drained, and packaged for the freezer, most vegetables will retain good quality (when held at 0 degrees F or below) for 12 months. Here are specific blanching times for the more common ...

The original Roman gourmet Apicius got straight to the heart of the pleasure we derive from food when he said, "We eat first with our eyes" back in the first century A.D. A tremendous portion of food ...

Blanching simply means to quickly boil foods (typically vegetables, fruits, or nuts) without fully cooking them. The blanched foods are then placed in a bowl of ice water for shocking (another cooking ...

ST. PAUL -- Blanching (scalding vegetables in boiling water or steam for a short time) is a must for almost all vegetables to be frozen successfully. It slows or stops the enzyme action which can ...

Knowing how to blanch vegetables will help you keep them vibrant in color—and make them the perfect texture for freezing so you can use them later. Fact checked by Marcus Reeves You may have heard ...

Produce stands showcase the large variety of vegetables that thrive on cool weather and tend to taste sweeter following a light frost. Many of these vegetables store up energy in the form of starches.

Try MyRecipes, our digital recipe box, to stash and organize all your favorite Better Homes & Gardens recipes. Bring the water to a boil, then add your washed and trimmed vegetables. Alternatively, ...