Skills & Techniques

Emulsification is the process of combining two liquids that normally don’t mix—like oil and water—into a stable blend. It’s essential...

Roasting and baking both use dry heat in the oven, but they differ in intent and temperature. Roasting typically applies...

There’s a certain luxury in cracking an egg into a ramekin, surrounding it with cream and letting the oven do...

For years, my blender was a one-trick pony—a smoothie machine that occasionally moonlighted as a margarita maker. It sat on...

The first time I saw green oil on a plate, I was mesmerized. It was drizzled in delicate swirls over...

What is the Maillard Reaction? The Maillard reaction is a cornerstone of flavour in cooking, especially in meats, breads, and...

The Power of Searing: Unlocking Deep, Complex Flavors Searing is the culinary equivalent of a first impression—bold, dramatic, and impossible...

Poaching is a moist-heat cooking method that gently cooks food in liquid kept just below simmering, typically between 70–90°C (160–195°F)....

Simmering and boiling both involve cooking in water or liquid, but the difference in temperature and intensity makes a big...

Braising and stewing are slow, moist-heat cooking methods that break down tough cuts of meat and fibrous vegetables into tender,...