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 ReadingWhat 22 Million People Eat at the World’s Largest Pilgrimage SiteBy RICHARD COLLETTWhy Are the Hot Dogs in Maine Neon Red?By RYAN MCCARTHYPhoebe Robinson Is Obsessed With Crunchy Snacks and ‘Chaos’ CookingBy ALYSE WHITNEYHow a SAVEUR Article on Mexican Cooking Sparked the Ultimate Meet-CuteBy JAVIER CABRALA Boy’s Search for Queer Voices in CookbooksBy JOHN BIRDSALL10 Must-Try Dishes That Capture the Essence of IstanbulBy ANYA VON BREMZENIn Hawai’i, Restorative Justice Takes the Form of an Underground OvenBy SHANE MITCHELLOlia Hercules’ Kitchen Is a Haven for Plants, Art, and CommunityBy ALEX TESTEREMeet the Vendors Keeping New York City’s Hot Dog Carts AliveBy DANIEL MODLINSee AllContinue to Next StoryADVERTISEMENTADAD
