What is the approximate boiling time for 1-inch (2.5 cm) cubes of yam?

What technique helps prevent oxidation (browning) of cut yams?

Which cooking technique is used to create the crispy exterior in fried yam dishes?

What is the traditional pounding technique used to create "fufu" from boiled yams?

What cooking technique best preserves the shape of yam pieces in soups and stews?

What technique is used to achieve the gluey, stretchy texture desired in some Asian yam dishes?

What technique is used to reduce the sliminess of certain yam varieties?

Which cooking method best develops the natural sweetness of yams?

What technique is used in creating twice-cooked yam dishes?