Skills & Techniques

Deglazing is a technique that turns stuck-on pan bits, known as "fond," into a rich sauce or base. After searing...

Thyme is the quiet achiever of the herb garden, the kind of ingredient that doesn’t demand a spotlight but somehow...

Ah, coriander—the herb that divides dinner tables like no other. To some, its bright, citrusy leaves are a revelation; to...

Cooking in cast iron is less a technique and more a lifestyle choice. It’s the kind of thing that makes...

Chickpea flour—known as besan in India and farine de pois chiche in France—is the culinary equivalent of a multi-talented character...

Chana dal, the split and polished baby chickpea, is the culinary equivalent of a well-tailored suit: unassuming and versatile. With...

Potatoes, that humble staple of the global pantry, are not created equal. The boring tuber that no one gives a...

There was a time when I avoided stainless steel cookware like a bad blind date. The promise was good—sleek, durable,...

There’s a moment in the kitchen when it hits you: cheese sauce isn’t just melted velvety sauce. It’s something far more profound....

There’s something about Quiche Lorraine that feels like a quiet rebellion. In a world obsessed with fast food and flashy...