Flavor is the name of the game in any type of cooking, but in vegetarian cooking it takes a little more finesse to achieve. After caramelizing chopped onions sautéed in butter, Chef Shelley points to the dark cooked-on remnants coating the bottom of the skillet. “This is called ‘fond,’ ” she says, “and it’s actually an ingredient that chefs strive for.” She explains that wine added to the pan will evaporate as it cooks, loosening the cooked-on pieces and absorbing them into a savory sauce. “In vegetarian cooking, fond is particularly important for getting a concentrated, rich flavor without using meat,” she instructs.

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