CultureInside a French Cooking SchoolThe tools of sauce making: ladles, skimmers, and whisks.An advanced student prepares for lunch service.A student blanches savoy cabbage leaves.Sweating onions and reducing veal stock.Roasted bones and aromatics form the base of a veal stock.ADVERTISEMENTADADThe class gathers for a portrait.A bin of dirty pots and pans heads to the dishwasher.A student prepares a bordelaise sauce.A student tests their sauce.A chef-instructor poses for a portrait.ADVERTISEMENTADADThe makings of veal stock.Three finished sauces.Keep ReadingWe Should All Be Cooking with Fresh TurmericBy ROMY GILLSeeds Are the Epitome of Spring’s Unlimited PotentialBy ALEX TESTEREIn Remote Northern India, Weed Isn’t a Trend—It’s a Way of LifeBy ARBAB ALI & NADEEM SARWARDecades of Travel Inform This Guide to Southern Thai CookingBy JESSICA CARBONEWhy You Should Heart Artichokes (If You Don’t Already)By BENJAMIN KEMPER13 Excellent Restaurants to Try in NashvilleBy ELLEN FORTWhere to Stay in London If You Want to Eat Like RoyaltyBy WILL HAWKESThe Origins of Spaghetti all’Assassina, the Pasta That Breaks All the RulesBy DAN PASHMANCookbooks Have Always Been Political—Whether Readers Knew It or NotBy JESSICA CARBONESee AllContinue to Next StoryADVERTISEMENTADAD
