Kitchen Tools

Treat your sourdough starter as just another ingredient, on par with sugar, salt, etc. It’s not. Sourdough starter is actualy a pre-fermented mixture of water … Read more

The pH level is what makes or breaks your preserves. It determine whether they’re safe to eat or if they’ll cause food poisoning. With canned … Read more

When faced with a slab of raw steak (let’s say a ribeye), you find yourself panicking: “how much salt should I sprinkle on here?” You’re … Read more

Why? When chefs use their gut feeling rather then math to make pasta sauce, the sauce will separate from the noodles. Why? Because a different … Read more

Crispy duck legs cooked in warm fat build your confidence. They provide feedback so you can tell when they are done, and they give you … Read more

There’s always an element of worry about making food for people. It’s generally focused around the fact that you’ll run out of something; in your … Read more

And then you decide to go all out and make your own salsa. It sounds easy enough, until you realize that homemade salsa doesn’t act … Read more

Let’s say that you’re making a big batch of macaroni salad and need to know how much dry pasta to purchase. You want enough so … Read more

Pizza dough is often treated by most home cook as a science experiment that has gone awry. Follow the recipe to the gram, throw it … Read more