Baking vegetables concentrates their flavor in a way that steaming does not.

The beets are roasted in the oven, which concentrates their flavor.

These are wines made from grapes dried on racks to concentrate the juice and flavors.

This practice not only helps food retain moisture, but it also concentrates flavors in somewhat the way a pressure cooker does.

This step will dry them sufficiently to concentrate their flavor and evaporate some of their moisture.

And beets, roasted in their skins to concentrate their flavor, a cheerful note.

Baking concentrates their flavor and makes them sweeter.

Cooking them in their shells concentrates their flavor - and the shells can also be eaten, if you like.

Unlike steaming or boiling, sous vide concentrates flavors because the food takes on no additional liquid.

Start by roasting the pumpkin, which concentrates its flavor and lends a lovely, caramelized nuance.