Boiling and simmering are two of the most basic—and useful—cooking techniques. You probably know that they both use hot liquid to transfer heat to foods—but there are important differences between them. In this cooking class, you will learn these differences between boiling and simmering, and when to use each technique. You will also learn how to use them to boil pasta to the ideal doneness, and simmer rice without scorching it. We will break down and demystify the processes to cook dried beans from scratch and blanch vegetables to preserve some snap in each bite and retain natural nutrients. The course also covers the kitchen equipment you need to execute these two cooking techniques at home, including our recommendations for the best Dutch oven, stockpot, saucepan, and colander.