CultureInside a French Cooking SchoolThe tools of sauce making: ladles, skimmers, and whisks. David BrabynAn advanced student prepares for lunch service. A student blanches savoy cabbage leaves. David BrabynSweating onions and reducing veal stock. David BrabynRoasted bones and aromatics form the base of a veal stock. David BrabynADVERTISEMENTADADThe class gathers for a portrait. David BrabynA bin of dirty pots and pans heads to the dishwasher. David BrabynA student prepares a bordelaise sauce. David BrabynA student tests their sauce. David BrabynA chef-instructor poses for a portrait. David BrabynADVERTISEMENTADADThe makings of veal stock. David BrabynThree finished sauces. David BrabynKeep ReadingHow to Cook With Puntarelle, the Bitter Green Romans Can’t Live WithoutBy KATIE PARLAInside the Wild and Wonderful World of Vintage CorkscrewsBy BEE WILSONIn South Korea, a Craft Soju Boom Preserves the PastBy FRANCES KIMThese Michoacán Bakers Make Human-Shaped Breads for Day of the DeadBy LUISA NAVARROWhy True Vanilla Is Worth the SplurgeBy REBECCA FIRKSERThe Women Carrying the Torch of Gullah Geechee CuisineBy SHANE MITCHELLBerlin’s Cemetery Cafés Are Very Much AliveBy DIANA HUBBELL3 Must-Try Gooey Cheeses That Come Wrapped in BarkBy EMILY MONACO WITH KAT CRADDOCKWhere to Eat Like a Local in AthensBy KATHERINE WHITTAKERSee AllContinue to Next StoryADVERTISEMENTADAD
