Discover the art of buttery, golden-brown palmiers, the French pastry also known as elephant ears. Explore their history, variations, and online pastry classes to perfect your technique.| Escoffier Online
Velouté sauce – considered the original ‘mother sauce’ of French cuisine – is the base for countless recipes. Learn how to make velouté and its daughter sauces.| Escoffier Online
Looking for ways to use up that leftover chicken stock? Here are five ideas to help you make the most of your rich and flavorful broth.| Escoffier Online
Your choice of bread can make or break that sandwich you’re assembling. Find out some of the best breads for sandwiches.| Escoffier Online