If you're fairly new to cooking, you might run into some terms, often in French, that you don't recognize. It's rarely as complicated as it seems - take a look at these explanations of common cooking techniques.
Blanched almonds are just almonds with their skins removed. This may be done in order to get rid of their bitterness and/or because skinless almonds are considered prettier. There are two ways to blanch almonds and the end result for each is somewhat different.
Leeks are a wonderful vegetable, but they require a fair amount of preparation before they can be used. Here are some tips on cleaning and preparing leeks.
A double boiler is used to heat something delicate, like milk or chocolate, that is at risk of burning if you put it over a direct flame. You can buy a real double boiler, but in my opinion there's no point when you can so easily make a fake one using other kitchen tools you already own.
Steaming is a quick and healthy way to cook things like vegetables and tempeh so that they are moist without being waterlogged. You can purchase a steamer, of course, or you can just make one with two kitchen tools you probably already own.
Freezing firm or extra-firm tofu gives it a chewy, even meaty consistency and turns it into a marinade-loving sponge.
Cheese plates can be simple or elaborate, with dozens of different cheeses or just a few. There's no one right way to make a cheese plate, but these guidelines can help you put together a cheese plate you and your guests will never forget.
Crêpes can be wrapped around just about anything to turn it into an elegant meal, or simply folded and topped with something yummy. Try some of these fillings and toppings, or experiment to invent your own.
You can use "flax eggs" in place of eggs in any baked recipe like cakes, muffins, and cookies.