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Before sautéing, frying, or stir-frying green beans, blanch them to brighten and set their color. Blanch by immersing the green beans in boiling water for only 2 minutes and then immerse in cold water immediately to stop the cooking process.

Before freezing rhubarb, it can be blanched to help preserve its color and flavor. Stop cooking process in ice water, drain well and spread on paper towels. Freeze as desired.

When adding broccoli to a fresh salad, first brighten its color and enhance its flavor by blanching it for 2 minutes in boiling water and then rinsing in cold water.

When blanching or cooking cauliflower, keep it white by adding 1 cup of milk. The milk will also give the cauliflower a sweeter flavor.