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 ReadingThis Green Vegetable Is a Triple Threat in the GardenBy ALEX TESTEREIf the Cheese Is From Here, You Know It’s Going to Be GoodBy SAVEUR EDITORSForced To Flee Her Home, This Writer Remembers Her Family Through RecipesBy CHANTHA NGUONThe Top 12 Tacos of Mexico City—And Where to Try ThemBy NICHOLAS GILMANA Scottish Lobster Recipe That’s Worth the WaitBy JEREMY LEEWhere to Eat, Stay, and Shop in MarseilleBy JULIA SAMMUT WITH BEN KEMPER AND TRANSLATED BY EMMA RAMADANWhat Makes Island Cooking So Unique? Author Von Diaz ExplainsBy JESSICA CARBONEAn Insider’s Guide to the Pilgrimage-Worthy Asian Restaurants of San Gabriel ValleyBy ESTHER TSENGIs Travel Actually Bad for Your Gut?By BETSY ANDREWSSee AllContinue to Next StoryADVERTISEMENTADAD