Technique
Five Knife Cuts Every Home Cook Should Know
How to hold a chef's knife, keep your fingers safe, and master five everyday cuts: slice, dice, mince, julienne and chiffonade.
Field guides
Techniques
Short, practical guides to the skills underneath every recipe: knife work, pan sauces, braising, roasting and seasoning. Read one, then practice it with a recipe from the archive.
Technique
How to Make a Pan Sauce in Five Minutes
The four-step formula for a glossy pan sauce after searing meat or fish: aromatics, deglaze, reduce, mount with butter. Plus variations.
Technique
Braising Explained: Low, Slow and Worth It
What braising is, which cuts and vegetables to choose, the right pot and temperature, and how to tell when a braise is truly done.
Technique
Seasoning to Taste: Salt, Acid and Balance
What 'season to taste' really means: how to salt food at the right time, when to add acid, and how to fix a dish that tastes flat.
Technique
A Seasonal Produce Calendar for US Home Cooks
What is typically in season across much of the United States in spring, summer, autumn and winter, and how to shop and cook with the seasons.
Technique
Roasting Vegetables: Heat, Space and Time
How to roast any vegetable so it caramelizes instead of steaming: oven temperature, cut size, oil, pan space and a timing chart.