Anisette Brasserie

Cooking Techniques

The Backbone of French Cooking: Mastering the Five Mother Sauces at Home

For generations, the five mother sauces of classical French cuisine have intimidated American home cooks into relegating them to restaurant menus alone. Yet with the right understanding and a well-stocked supermarket, these foundational preparations are far more accessible than their reputation suggests. This guide demystifies each one and shows you precisely where to begin.

Jul 13, 2026

Cooking Techniques

The Secret Foundation of French Cooking: How the Mother Sauces Built a Culinary Empire

Long dismissed by American home cooks as intimidating relics of classical cuisine, the five mother sauces of French cooking are experiencing a quiet renaissance. Understanding them is not merely an academic exercise — it is the single most transformative step a cook can take toward genuine culinary mastery.

Jul 13, 2026

Dining Culture

From Afterthought to Centerpiece: How the French Cheese Course Is Earning Its Place on American Tables

For generations, the cheese course occupied a revered position at the French table — a contemplative pause between the main event and dessert. Now, American diners are rediscovering this elegant ritual, and the finest dining rooms across the country are taking note.

Jul 12, 2026

Dining Culture

Sip Before You Sup: How the French Aperitif Is Quietly Transforming the American Dinner Table

Long before the entrée arrives, the French have already begun their meal — with a glass in hand and conversation in full bloom. The aperitif, a centuries-old European ritual, is finding devoted new followers across American dining rooms and dinner parties, and for very good reason.

Jul 11, 2026

Cooking Techniques

Five Cornerstones of French Brasserie Cooking — And How to Bring Them Home

French brasserie cuisine has long been regarded as the domain of formally trained chefs working in professional kitchens. In truth, the foundational techniques behind these beloved dishes are entirely within reach for the dedicated American home cook — provided one knows where to begin.

Jul 11, 2026

Food & Culture

The New Brasserie: How Paris Is Rewriting Its Own Rules — And What American Diners Should Make of It

The grand Parisian brasserie — that gilded institution of zinc bars, banquette seating, and impeccable sole meunière — is undergoing a quiet but consequential transformation. As some of France's most storied dining establishments reconsider their menus and identities, the implications extend well beyond Paris, reaching American restaurants and diners who have long looked to France for their culinary compass.

Jul 11, 2026